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Roasted Butternut Squash Carrot & Ginger Soup

Smooth, creamy soup made with roasted squash, carrots, and ginger for a cozy and flavorful dish.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 Servings
Course: Appetizer, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

For the Soup:
  • 1 medium butternut squash peeled, seeded, and cubed
  • 4 large carrots peeled and chopped
  • 1 large onion roughly chopped
  • 3 cloves garlic peeled
  • 1 tablespoon fresh ginger grated
  • 3 tablespoons olive oil
  • 4 cups vegetable broth
  • 1 cup coconut milk or heavy cream
  • Salt and black pepper to taste
Optional Toppings:
  • Roasted pumpkin seeds
  • Fresh parsley or cilantro chopped
  • A drizzle of coconut cream
  • Croutons or toasted bread

Method
 

  1. Roast squash, carrots, onion, and garlic at 400°F for 30–40 minutes.
  2. Transfer to pot, add ginger and broth, and simmer 10 minutes.
  3. Blend until smooth.
  4. Stir in coconut milk or cream, season to taste.
  5. Garnish with herbs, seeds, or cream, and serve warm.