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A bowl of carrot and butternut squash soup topped with savory granola next to some crusty bread.
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Carrot and Butternut Squash Soup

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!
Course Side Dish
Cuisine American, Canadian
Keyword butternut squash, carrot soup, dairy-free, gluten-free, one pot, vegan
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 bowls
Calories 390kcal
Author Leanne

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 medium-sized red onion diced
  • 4 garlic cloves minced
  • 3 cups sliced carrots ½-inch coins
  • 2 cups chopped butternut squash ½-inch cubes
  • 6-8 fresh sage leaves
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 cups no salt added vegetable broth
  • 1 can (400ml) full fat coconut milk

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

  1. 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.
  2. If you want to save a bit of time, you can buy pre-cut butternut squash cubes.
  3. 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.
  4. 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.
  5. To ensure the soup is gluten-free, make sure the broth and spices you use are certified gluten-free.
  6. Before you serve the soup, taste and adjust the seasonings to suit your tastes.

Nutrition

Calories: 390kcal | Carbohydrates: 29g | Protein: 5g | Fat: 31g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 677mg | Potassium: 890mg | Fiber: 8g | Sugar: 11g | Vitamin A: 24069IU | Vitamin C: 26mg | Calcium: 97mg | Iron: 3mg