Carrot and Butternut Squash Soup Recipe

Everyone will love this easy one-pot carrot and butternut squash soup! Dairy-free and vegan, it's creamy and flavorful with light coconut milk. Nothing says it's healthy or made without heavy cream!  

– 1 tbsp olive oil – 1 medium white onion, chopped – 2-3 large celery ribs, chopped – 2 large garlic cloves, minced – 1 pound carrots, sliced into 1/2-inch coin – 1 pound butternut squash, peeled and cubed – 1 bay leaf – ¼ tsp cayenne pepper, adjust for desired heat – 1 tsp paprika – Salt and black pepper, to taste – 5 cups low-sodium vegetable broth – ⅔ – 1 cup coconut milk, light or whole


Warm olive oil in a large soup pot. Add chopped onion and celery and sauté for 5–10 minutes until softened. Add a pinch of salt.   

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Towards the end, add the minced garlic and simmer for 30 to 1 minute, or until fragrant.Add the sliced carrots and simmer until they begin to soften, about 5 minutes.  

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Add the cubed butternut squash, salt, black pepper, paprika, bay leaf, and cayenne.After adding the five cups of vegetable broth, mix everything together.  

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After boiling, reduce the heat to medium-low and simmer for 20–30 minutes, or until the butternut squash and carrot chunks are soft and fork-tender.Remove the bay leaf.  

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Blend the soup until it's extremely smooth, either with an immersion blender or a high-speed blender (working in batches if needed).

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Mix in half the coconut milk can for richness. Adjust coconut milk amounts to taste. Reserve some for garnish.Taste and season the soup as needed. Place croutons or pumpkin seeds on top. Have fun!  

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Also See

Parmesan Kale Tortellini Soup Recipe