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. 🌱
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.
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.
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.
Serve hot, drizzled with coconut cream, sprinkled with pumpkin seeds and fresh thyme.