Butternut Squash and Carrot Soup Recipe
Our creamy butternut squash and carrot soup recipe is perfect for a chilly day this fall or winter. Made with roasted veggies, garlic, and onion, and blended with coconut milk and chicken broth for a velvety smooth finish, it's the perfect recipe for soup season!
Servings: 6 servings
Calories: 426kcal
Ingredients
- 3 pounds butternut squash pre-cut, about 2 to 3 medium to large butternut squashes
- 3 large carrots peeled and chopped (about 12 baby carrots)
- 2 small yellow onions peeled and quartered
- 1 medium head of garlic peeled
- 2 tablespoons olive oil or coconut oil
- 2 cans full fat coconut milk plus more for garnish
- 3 cups chicken broth
- Kosher salt and ground black pepper to taste
- Roasted pumpkin seeds for garnish (optional)
Instructions
- Preheat the oven to 400 F.
- Place butternut squash, carrots, onions, and garlic cloves in a roasting pan. Drizzle with oil and toss to coat.
- Cover and roast in the oven until vegetables are soft, about 45 minutes.
- Transfer vegetables to a large pot.
- Add coconut milk and vegetable stock to the pot and boil on medium high for 5 minutes.
- Remove soup from heat and use an immersion blender to puree soup until smooth. Alternatively, transfer soup, in batches, to a blender and puree until smooth.
- Season with salt and pepper to taste.
- Divide soup into bowls. Garnish with roasted pumpkin seeds, if using, and add a swirl of coconut milk before serving.
Nutrition
Calories: 426kcal | Carbohydrates: 36g | Protein: 6g | Fat: 32g | Saturated Fat: 25g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 488mg | Potassium: 1251mg | Fiber: 6g | Sugar: 8g | Vitamin A: 30125IU | Vitamin C: 53mg | Calcium: 155mg | Iron: 6mg
