There’s nothing that says cozy season like a bowl of creamy roasted soup. This vegan butternut squash and carrot soup is smooth, rich, and lightly sweet — with just the right amount of warmth from roasted vegetables and spices.
It’s the perfect way to unwind after a chilly day — whether you’re curled up on the couch or hosting a simple fall dinner. Made with roasted carrots, golden squash, garlic, and coconut milk, this soup is creamy without any dairy and nourishing enough for a full meal.
Best of all? It’s Pinterest-perfect — bright, golden-orange tones, silky texture, and a drizzle of coconut cream on top that makes every bowl feel like a mini work of art. 🌱
❤️ Why You’ll Love This Recipe
- Ultra Creamy: Blended to perfection with coconut milk for a silky smooth texture.
- Flavor-Packed: Roasted veggies bring out rich, caramelized sweetness.
- Vegan & Dairy-Free: 100% plant-based, nourishing, and comforting.
- Meal-Prep Friendly: Freezes beautifully — perfect for cozy weeknights.
- Holiday-Ready: Elegant enough for Thanksgiving or Christmas dinner.
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🥣 Creamy Roasted Butternut Squash & Carrot Soup (Cozy Vegan Winter Dinner)
Ingredients
Optional: pumpkin seeds, coconut swirl, thyme leaves
Instructions
Step 1 – Roast the Veggies
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Preheat your oven to 400°F (200°C). Toss squash, carrots, onion, and garlic with olive oil, paprika, cinnamon, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, until tender and caramelized.
Step 2 – Blend Until Silky Smooth
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Transfer the roasted veggies into a blender or pot. Squeeze out the roasted garlic cloves, add vegetable broth and coconut milk. Blend until creamy and smooth.
Step 3 – Adjust and Simmer
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Pour the blended soup into a pot. Heat gently for 5–10 minutes, tasting and adjusting salt or spice. Add more broth for thinner texture if needed.
Step 4 – Garnish & Serve
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Serve hot, drizzled with coconut cream, sprinkled with pumpkin seeds and fresh thyme.
Note
💡 Tips for the Perfect Soup
- Roast your veggies longer for deeper flavor and color.
- Add a pinch of cayenne for gentle heat.
- For extra creaminess, blend half cashews with the soup.
- Store leftovers in jars for up to 5 days or freeze for 3 months.
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