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–+ servings
Butternut squash and carrot soup in a bowl.
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5 from 1 vote

Butternut Squash and Carrot Soup

A delicious and creamy oven roasted butternut squash and carrot soup seasoned with cumin, ginger, thyme and nutmeg. This soup is comfort in a bowl!
Prep Time5 minutes
Cook Time55 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Diet: Gluten Free
Servings: 4 people
Author: Dominique

Ingredients

  • 1 Tablespoon olive oil
  • 4 cloves of garlic
  • 2 shallots
  • 1 medium butternut squash
  • 5 large carrots
  • 4 cups chicken broth or bone broth
  • 1/2 cup coconut cream (or heavy cream)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cumin
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  • Preheat oven to 400 degrees F. Cover a cookie sheet in aluminum foil. 
  • Cut butternut squash in half lengthwise and remove the seeds. Cover the cut sides of the butternut squash with olive oil, a pinch of salt, a pinch of pepper, and a pinch thyme. Place the squash face down (cut sides down) on the cookie sheet. Bake in the oven for 40-45 minutes. At the 20 minute mark, add the peeled garlic, peeled shallots, and carrots to the pan and sprinkle with olive oil. Continue baking until the butternut squash and carrots are soft, another 25 minutes. (The time it takes to soften depends on how thick the veggies are but it normally takes me 45 minutes total). Remove from the oven and set aside to cool a bit.
  • Remove the skin off of the butternut squash ( I like using a knife and fork to peel the skin off while its still warm).
  • Add the peeled butternut squash to a large soup pan, along with the garlic, shallot, roasted carrots, broth, thyme, cream, cumin, nutmeg, ginger, salt, and pepper. Cook over medium heat, let everything boil together for 10 minutes. Then use an immersion blender OR pour everything into a blender and mix until smooth. Then serve.
  • Feel free to season your soup with more ginger, cumin, thyme, salt or pepper.

Notes

  • Instead of shallots, you can use regular onions.
  • Instead of chicken broth or bone broth, you can use veggie broth.
  • Instead of coconut cream, you can use heavy cream. Just note this soup will no longer be dairy-free.

Nutrition

Calories: 275kcal | Carbohydrates: 36g | Protein: 6g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 1517mg | Potassium: 1105mg | Fiber: 7g | Sugar: 10g | Vitamin A: 32682IU | Vitamin C: 47mg | Calcium: 143mg | Iron: 3mg