This deliciously creamy vegan and dairy-free soup combines robust butternut squash, carrots and spicy ginger with rich coconut milk to create a lusciously smooth soup!

There’s something irresistibly comforting about a warm bowl of soup on a crisp fall day. When it comes to creamy soups, my heart belongs to this Creamy Butternut Squash, Carrot + Ginger Soup. It’s a delightful blend of slightly sweet butternut squash, tender carrots, and zesty ginger, all combined with velvety coconut milk to create a creamy, smooth soup that’s perfect for soup season.

I have a serious crush on all things squash, but butternut squash? Oh, it has a special place in my heart. Its rich, nutty flavor and creamy texture make it a standout ingredient in so many dishes. And let’s be honest—just the name “butternut squash” brings to mind cozy fall vibes and a whole lot of smiles. I’m not sure if it’s the nostalgia of autumn or the comfort of creamy soup, but this recipe is truly a winner in my book.

Why This Soup is a Favorite

This soup not only dazzles your taste buds, it is also incredibly easy to make. The combination of delicious butternut squash, sweet carrots, and spicy ginger creates a flavor profile that’s both comforting and exciting. Plus, it’s a great way to use up seasonal produce and is perfect for those cold days when all you want is something warm and nourishing.

Ingredients You’ll Need

Here’s what you’ll need to make this creamy butternut squash, carrot, and ginger soup:

2 cups butternut squash, cubed (I recommend buying pre-cubed to save time!)
4 carrots, peeled and diced
½ yellow onion, diced
2 cloves garlic, minced
1 tbsp minced ginger or ginger paste (fresh ginger works great too!)
4 cups vegetable or chicken broth (vegetable stock for a vegan option, or chicken stock for a richer flavor)
2 tsp kosher salt
1 tsp pepper
1 tsp paprika
1 can light coconut milk (or coconut cream for extra richness)
Olive oil (sub avocado oil if you’re on Whole30)

How to Make this Creamy Butternut Squash, Carrot + Ginger Soup

Preheat the oven to 425 degrees. Lay cubed butternut squash on a sheet pan lined with foil. Drizzle with a little olive oil and roast for 15 minutes.
In a medium pot, or dutch oven, over medium heat, heat 1 tbs. olive oil. When warm, add the diced onion and carrots and cook for 3-4 minutes. Add in garlic and ginger and cook for another 1-2 minutes.
Add the chicken broth and roasted butternut squash to the pot. Bring to a boil then lower heat to a low boil/high simmer. Add in salt, pepper and paprika, stir, then cover with lid. Cook for 10-12 minutes.
Once squash and carrot pieces have softened, turn off heat. Carefully spoon half of the mixture into your blender. Hold the top down while you blend, starting from low to high speed until perfectly smooth. Place the blended soup into a bowl (preferably with a spout) then blend the remaining soup until smooth. Add all of the blended soup back to the pot.
Stir in your can of coconut milk. Taste for seasonings, adding more salt, pepper or paprika as needed. Serve warm!

Serve on it’s own or with a slice of a Bell Pepper Turkey Melt! Happy sipping 🙂

Tips and Tricks for the Perfect Soup

Roasting the Vegetables: For even more flavor, consider adding a pinch of cayenne pepper or a sprinkle of curry powder before roasting. It’s a great way to customize the soup to your taste.
Blending: If you prefer a chunkier soup, you can blend only half of the mixture and leave the rest with larger chunks.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze the soup in airtight containers for up to 3 months. Just be sure to cool it to room temperature before freezing.

FAQs

Absolutely! Using a pressure cooker or instant pot is a great way to speed up the cooking process. Simply follow the same steps but, instead of simmering on the stove, cook on high pressure for about 10 minutes. Be sure to let the pressure release naturally before blending for the best results.

Using heavy cream in this recipe will create a richer, creamier soup with a luxurious texture. It’s perfect if you’re looking for an indulgent, dairy-based option. Creamy coconut milk, on the other hand, provides a fantastic dairy-free alternative that adds a subtle hint of sweetness and a smooth, velvety texture. It also infuses the soup with a slight coconut flavor, which pairs beautifully with the butternut squash and ginger.

To achieve a velvety texture, make sure to blend the soup thoroughly. Using a regular blender or immersion blender will help create a smooth consistency.

Yes, you can use a large saucepan or a big pot for this recipe. Just ensure it’s large enough to accommodate all the ingredients and allow for proper stirring. A large soup pot works perfectly for this purpose.

If you’re looking for alternatives, you can use avocado oil or coconut oil. These options provide similar cooking benefits and add subtle flavors to the soup. For a slow cooker version, you can skip the sautéing step entirely.

Store leftover soup in an airtight container in the refrigerator for up to 5 days. You can also freeze it in airtight containers for up to 3 months. Just make sure to cool the soup to room temperature before freezing.

I hope you enjoy making and savoring this homemade soup as much as I do. It’s the perfect way to warm up on a cold day. If you try this easy recipe, I’d love to hear what you think—drop a comment below or rate the recipe. The best part is getting to share these easy soups and delicious recipes with you!

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Happy cooking and stay cozy! 🍲💛