Roasted Butternut Squash and Carrot Soup

Fall is here … Finally!  Okay I am in California and we have been having some extremely hot weather, but we have had few days of chilly cold and some sprinkles.  With that said, I was so excited to head into the kitchen yesterday afternoon and whip up some soup.  I just happen to have a butternut squash sitting around and plenty of ingredients to make some, so I decided to do this …

Roasted Butternut Squash and Carrot Soup


1 Butternut Squash
2 -3 Carrots
3 tbsp Olive Oil {I like Extra Virgin}
2 tbsp Cinnamom
2 tbsp Nutmeg
1 tbsp Fresh Grated Ginger {you can substitute for powdered ginger}
Dash of Kosher Salt
Dash of Ground Pepper
3 Cups of Vegetable Broth {low sodium}
1 Cup Coconut Milk
Plain Greek Yogurt
*Note* Keep your ginger in the freezer, it will last longer and be easier to grate


Preheat your oven to 350 degrees {slow roast} and add your squash, carrots, olive oil, salt, pepper, cinnamon and nutmeg to a bowl and mix together to coat the veggies.  Place in baking dish and bake for about 40 minutes OR until soft.  *Note* I added the seeds from the squash as I wanted to roast them with my veggies.

Roasted Butternut Squash Soup

When done remove from oven and let stand while you warm your coconut milk on the stove.  Add your roasted veggies, vegetable broth and ginger.  Bring to a boil and then simmer for about 20 minutes.  *Note* this is where you can either use your immersion blender OR pour ingredients into food processor.  I love my Cuisinart Immersion Blender and use this.  Top the soup with a dollop of Greek Yogurt and serve warm.  Happy Fall

*Note* You can add more broth depending on the consistency of the soup you want.  I prefer thick and creamy, so the 2 cups was perfect.

Roasted Butternut Squash Soup

Related Posts Plugin for WordPress, Blogger...
Share:Share on FacebookTweet about this on TwitterPin on PinterestEmail to someone


  1. Oh my goodness, YUM! I love homemade soup – It’s always thick and perfectly seasoned and actually tastes like the veggies in it 🙂 This is totally going on my list… Once Florida actually feels like fall 😉
    Becky @ Olives n Wine recently posted…How I’m increasing my step countMy Profile

  2. I’m going to have to make that this week. I’m craving it!
    Kayla Tyburski recently posted…WIN for the WIN! {de-funk your fitness apparel}My Profile

  3. yum! this looks delicious. i’m sitting at my desk with ice-cold hands currently, and am craving nice warm soup.
    laura @ scribbles and sass recently posted…workout the tangles.My Profile

  4. I have some squash in my freezer to make this. I made one the other day with apples in it and it was so good.
    tara pittman recently posted…ELPH Band and $125 Target Gift Card GiveawayMy Profile

  5. My husband and I were JUST talking last night that we want to have butternut squash in some form, soon – so this recipe came at the perfect time. Soup is perfect for this time of year 🙂

  6. I love the idea of using carrots too. I really think it would deepen the flavor. I haven’t cooked any butternut squash recipes so far this season, but I think this recipe is going to make my short list of things to try!
    Ali recently posted…Foodie Friday: 25 Healthy Recipes for FallMy Profile

  7. Looks fab! I have been looking for a good soup recipe for the winter.
    Crystal recently posted…13 Nights Of Halloween – Movie ScheduleMy Profile

Speak Your Mind


CommentLuv badge