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–+ servings
Creamy tomato soup garnished with pumpkin seeds, parsley, and a swirl of cream. Perfect comfort food from Kitchen Savouries.

Creamy Butternut Squash Ginger and Carrot Soup with Warm Spices

By Shiny Samuel
A creamy, cozy vegan soup made with roasted butternut squash, carrots, and fresh ginger, finished with coconut milk for the perfect balance of warmth and richness.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 4

Equipments

Ingredients
 

  • 1 medium butternut squash about 4 cups, cubed
  • 3 large carrots chopped
  • 1 tablespoon fresh ginger minced
  • 1 onion diced
  • 3 cloves garlic minced
  • 4 cups vegetable broth
  • 250 ml full-fat coconut milk
  • 2 tablespoons coconut oil or olive oil
  • 1 tablespoon lemon juice

Spice Blend

  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon black pepper enhances turmeric absorption
  • Salt to taste

Optional Garnishes

  • Toasted pumpkin seeds
  • Drizzle of coconut cream
  • Fresh cilantro or parsley
  • Red pepper flakes

Instructions
 

Prep the Veggies

  • Peel and cube the butternut squash. Chop carrots and onion. Mince garlic and ginger.

Roast the Vegetables

  • Stovetop: Heat oil in a Dutch oven or large pot. Sauté onion, garlic, and ginger for 1 minute. Add squash, carrots, spices, and salt. Cook on medium-low until golden.
  • Oven: Preheat oven to 200°C (400°F). Toss squash, carrots, onion, garlic, and ginger with oil and spices. Roast 45–50 minutes, stirring halfway, until tender and caramelized. Transfer to a pot.

Blend

  • Add 2 cups vegetable broth and puree with an immersion blender (or in batches with a regular blender) until smooth.
  • Stir in the remaining broth and bring to a gentle boil. Add more broth if you prefer a thinner soup.
  • Reduce heat to low. Stir in coconut milk and season with extra salt if needed. Don’t let the soup boil after adding the coconut milk.
  • Squeeze in lemon juice and stir through fresh herbs. Ladle into bowls and garnish with coconut cream, pumpkin seeds, chili flakes, or fresh cilantro.

Notes

  • This soup keeps well in the fridge for up to 4 days and freezes beautifully for meal prep.
  • Feel free to adjust the spices. If you love a strong ginger kick, add a little extra. For more warmth, add another pinch of cinnamon.

Nutrition (Estimates Only)

Calories: 319kcalCarbohydrates: 34.1gProtein: 4.8gFat: 20.9gSaturated Fat: 18.1gSodium: 788mgPotassium: 1044mgFiber: 9gSugar: 9.7gVitamin A: 19079IUVitamin C: 40.5mgCalcium: 151mgIron: 1.84mg