Can you use another type of squash in this squash and carrot soup?

Yes, acorn squash or kabocha squash would be a delicious substitute.

Can you make this soup ahead of time?

Absolutely! You can make the soup a few days in advance and keep it in the fridge, or you can store it in the freezer for 3 months. You can also prep the squash, carrots, onion and garlic a few days in advance, and save yourself some time when you want to assemble and cook the soup.

What can I substitute for the coconut milk in this soup?

The coconut milk adds to the thick and creamy texture, as well as the sweet flavor. It does add a hint of coconut, so if you’re not a fan, you can substitute with another unsweetened plant-based milk like almond milk or oat milk. The texture just won't be as creamy. To maintain the creaminess, you can use heavy cream, but keep in mind that the soup will no longer be vegan or dairy-free.

Why is my soup not smooth?

Sometimes when you use an immersion blender it can be difficult to get a perfectly smooth soup. If you want it silky smooth, I recommend using a high powdered stand blender. Another reason your soup may not be smooth is if the carrots and squash were not fully cooked. In this case, they may not purée into a smooth texture.

Can you freeze this creamy soup?

Yes, since coconut milk freezes well in soup, you can go ahead and freeze this one. Keep in mind that if you substitute with another type of milk or cream, especially dairy, it may not freeze as well. It could separate once defrosted and have a grainy texture.

Carrot and Butternut Squash Soup

Description

Carrot and Butternut Squash Soup is rich, sweet and savory with a hint of smoky. It’s gluten-free, dairy-free and vegan, and comes together in just one pot!

Ingredients

2 tablespoons extra virgin olive oil
1 medium-sized red onion, diced
4 garlic cloves, minced
3 cups sliced carrots (1/2-inch coins)
2 cups chopped butternut squash (1/2-inch cubes)
6–8 fresh sage leaves
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 cups no salt added vegetable broth
1 can (400ml) full fat coconut milk

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Instructions

Heat oil over medium heat in a large pot or Dutch oven. Add the onions and garlic and sauté for 2-3 minutes, or until softened and fragrant.
Add the carrots, squash, sage, smoked paprika, salt and pepper. Stir to combine.
Add the broth. Bring the mixture to a boil, then simmer for 15-17 minutes, or until the carrots and squash are fork tender.
Remove from heat and add the coconut milk.
Carefully use an immersion blender to blend until creamy. Alternatively, you can let the mixture cool slightly and then transfer it in batches to a stand blender.
Once blended, let the soup simmer for another 5-10 minutes. Serve immediately.

Notes

I like to use no salt added broth, so if you use regular or low-sodium broth, you may wish to reduce the amount of salt you add to the recipe.
If you want to save a bit of time, you can buy pre-cut butternut squash cubes.
For a thinner soup, just add more broth until the soup reaches your desired consistency. For a thicker soup, reduce the amount of broth by half a cup.
I used an immersion blender in order to keep this soup a one pot recipe. If you don’t have a handheld immersion blender, you can use a traditional stand blender. The soup will be smoother and creamier this way too.
To ensure the soup is gluten-free, make sure the broth and spices you use are certified gluten-free.
Before you serve the soup, taste and adjust the seasonings to suit your tastes.
Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.