Roasted Butternut Squash & Carrot Soup

(vegan, gluten free, nut free)

This creamy, smooth soup packs tons of flavour, and is a great way to incorporate squash into your meals! The roasted butternut squash and carrots add a subtle sweetness, which is balanced with warm notes of ginger, turmeric, and cumin. This recipe is also vegan, gluten free, and nut free. Enjoy!


  • 1 medium-large butternut squash (~2 pounds), halved vertically & seeds removed
  • 3-5 medium-large carrots, halved vertically
  • 1 1/2 tsp + 1 tbsp olive oil
  • 1/2 a yellow onion, roughly chopped
  • 3 tsp (3 cloves) garlic, minced or roughly chopped
  • 4 cups vegetable broth (or 2 cups broth + 2 cups water)
  • 1 tsp ground ginger
  • 1 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 1/4 tsp salt
  • 1/4 tsp pepper

topping ideas:

  • fresh ground pepper
  • pumpkin seeds
  • cilantro, parsley, or sprouts
  • chopped kale or spinach
  • splash of coconut cream, plain yogurt, or sour cream
  • chopped cashews
  • roasted chickpeas


  1. Preheat oven to 425F. Line 2 baking sheets with silicon mats or parchment.
  2. Place the cut & prepared butternut squash and carrots each on their own baking sheet.
  3. Drizzle and rub olive oil on the inside of each butternut squash half (~1/2 tsp each), then lightly sprinkle with salt & pepper and flip so that the seasoned side faces down. Drizzle 1/2 tsp olive oil on the carrots and lightly sprinkle with salt & pepper. Bake the carrots for 30 minutes, and the squash for 50 minutes, until soft. Let cool for 10 minutes.
  4. Meanwhile, place a pan over medium heat and heat 1 tbsp olive oil. Add the onion and cook for a few minutes, until translucent. Add the garlic and cook for one minute or so. Set aside.
  5. Once the squash and carrots are cool, add them to a blender*. I recommend pureeing the soup in two batches (divide all ingredients in half for each batch). To the squash and carrots, add the sautéed onion & garlic, vegetable broth, ginger, turmeric, cumin, salt, and pepper. Blend until smooth.
  6. Serve warm and top with toppings of choice!


*you can use a standing blender or an immersion blender

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

<span>%d</span> bloggers like this: