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A bowl of creamy butternut squash and pumpkin soup garnished with pumpkin seeds and fresh herbs. A black spoon rests in the bowl, and a textured blue cloth is partially visible nearby.

Vegan Butternut Squash and Carrot Soup Recipe

Kristina Cadelina
A warm and comforting bowl of Butternut Squash and Carrot Soup is perfect for the cold weather or any time of year. This vibrant soups packs nutrients, natural sweetness of the butternut squash and carrots  plus aromatic spices such as fresh ginger, cinnamon and Aleppo pepper.  This creamy soup is great for a light dinner or simple lunch along side a crisp salad or your favorite crusty bread. 
5 from 1 vote
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Prep Time 20 minutes
Cook Time 35 minutes
Course Main Course, Soup
Cuisine American
Servings 6
Calories 183 kcal

Equipment

Ingredients
  

  • 2 tablespoons olive oil extra virgin
  • 1 large potato russet, peeled and large diced
  • 3 large carrots peeled and large diced
  • 3 1/2 cups butternut squash cubed
  • 1 large white onion large diced
  • 2 cloves garlic peeled
  • 1 tablespoon ginger fresh ginger
  • 32 ounces vegetable broth
  • water 16-32 ounces
  • 2 tablespoons maple syrup plus more if needed

Spice Blend

  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon Aleppo pepper
  • 1/2 teaspoon ground thyme
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon nutmeg
  • salt and black pepper as needed

Instructions
 

  • Preheat a large dutch oven pot over medium heat. When the pan is ready, add the olive oil and add then add the onion, potatoes, squash and carrots. Season with a touch of salt and pepper and saute for about 5-7 min.
  • Add the garlic and ginger and continue to cook for another 2-3 minutes.
  • Then add the broth and water. Bring it a boil and reduce the heat to low and partially cover. Let it cook for 25 minutes. Remove the lid, check that the squash is fork tender
  • Season with (more) salt and pepper and add the spices.
  • With a hand blender, puree the soup until smooth. Taste test to see if more salt is needed. Then add the maple syrup and stir in.
  • Serve with your favorite bread, grilled cheese, pumpkin seeds or top with your favorite croutons.

Notes

NOTES:
  • If you don’t have a hand blender or immersion blender, you can use a food processor ( blending it in batches ),a countertop blender or any high-speed blender. 
  • The Butternut Squash and Carrot Soup is vegan and gluten free!  
  • If it’s your first time working with winter squash, the easiest way to deal with butternut squash is to buy it already cut and peeled. Your local grocery store or Costco will have it. 
  • For more depth of flavor, place the veggies on a baking sheet and let the veggies roast in the oven for about 25-30 min.
  • For a bit of a thinner soup, use 32 ounces of water. For thicker soup, use about 16 ounces. 
STORE: In an airtight container in the fridge for up to 3 days.
REHEAT: In a microwave using a microwave safe bowl. Heat for 1-2 minutes. Or reheat on the stove top. 
FREEZE: Freeze using a freezer safe airtight container or freezer safe zip lock for up to 3 months 

Nutrition

Calories: 183kcalCarbohydrates: 35gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 42mgPotassium: 645mgFiber: 5gSugar: 19gVitamin A: 15611IUVitamin C: 34mgCalcium: 84mgIron: 1mg
Keyword Butternut Squash, Vegan Soup, Butternut Squash and Carrot Soup, Fall Soups
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