Carrot Ginger Butternut Soup is a healthy twist on the classic carrot ginger soup. This version uses half carrots and half butternut squash, which makes the soup less starchy and the squash makes it incredibly silky. Made with coconut milk, garlic and warming spices, it will wake up your taste buds, heal your body and make you feel great.
I also have this Creamy Chicken Butternut Squash Soup recipe.
Can you imagine anything better on a cold winter day than a cup of steamy, creamy, comforting soup? This healing Carrot, Ginger and Butternut Squash Soup is wonderful when you just spent some time outside in the cold winter air, or if you’re feeling like you may be getting sick.
Full of vegetables and healing spices, it will warm your body and soul and even looking at it will make you feel instantly better. This soup is vegan, gluten free and dairy free. It is packed full of nutrients and warming spices with healing and anti-inflammatory properties.
Love soup? Make sure to also try my Healing Polish Chicken Noodle Soup for another delicious soup recipe with medicinal properties or this Homemade Chickarina Soup.
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Ingredient notes
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Carrots: I peel and cut the carrots for this soup fairly small to shorten the cooking time. Somehow I always end up with multiple opened bags of carrots in the produce drawers of my fridge. This soup is a great way to use up all these carrots that have been in your fridge for months, including baby carrots that your kids suddenly stopped liking.
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Butternut squash: Unlike in the classic carrot ginger soup, I used a combination of carrots and butternut squash to make it less starchy and the butternut squash gives this soup a very nice, smooth texture. To save time, you can get pre-peeled and pre-cut butternut squash which can be found at most grocery stores. The prepackaged pieces are quite large, so I recommend cutting them smaller to match the carrots.
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Coconut milk: It will keep the soup vegan and the coconutty flavor goes very well with the warming spices.
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Ginger: Ginger and carrot are practically made for each other so feel free to use as much as you like. You can either cut the ginger with a knife, or grate it on a grater.
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Warming spices give this soup a lot of character and healing powers. Turmeric, coriander, cumin and cayenne are basically like natural dietary supplements. They will warm you up, fight inflammation and boost your metabolism!
Serving and storage
This Carrot Butternut Ginger Soup can be served as an appetizer, or a stand alone meal with a piece of crusty bread or a side salad (such as this Apple Gorgonzola Salad), or both, if you can’t decide. It’s also great for meal prep. I like to have some for lunch or dinner, put the rest in mason jars and store in the fridge for easy lunches throughout the week.
Freezing tips
Let the soup cool then transfer to freezer safe containers. Freeze up to 6 months. Thaw overnight in the refrigerator then heat in the microwave or stove.
Toppings Ideas
The toppings are completely optional. I’m serving mine with a healthy dollop of thick Greek yogurt (use unsweetened coconut yogurt or cream for a vegan option) which adds a nice tangy quality to the soup, sprinkle with chopped cilantro and drizzle some Sriracha on top. If you don’t have cilantro, parsley will also work great.
Try these fabulous Biscuits Without Milk to dip in the soup!
Recipe FAQs
Because carrots take more time to cook than butternut squash, it is a good idea to pre-boil them while you’re chopping u0026 cooking onions, celery, garlic, ginger and the spices. When you are ready to add the butternut squash and broth, the carrots will already be ready to go and both butternut squash and the carrots will be soft at the same time and ready to be pureed.
No immersion blender? No problem. You can still make this soup in a standup blender and it may actually produce a smoother effect. Just make sure to cool the soup slightly and process it in batches. I like using immersion blender because there is less to clean up afterwards.
More delicious soups to try
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Recipe
Carrot Ginger Butternut Soup
Ingredients
- 20 oz carrots peeled and cut into small chunks
- 1 lb butternut squash peeled and cut into small chunks
- 1 piece ginger about the size of a thumb, peeled and minced
- 2 cloves garlic minced
- 2 onions chopped
- 2 stalks celery chopped
- 1 ½ tablespoon olive oil
- 5 cups broth chicken or vegetable for a vegan version
- 1 can coconut milk
- 1 teaspoon turmeric
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne
- Salt and pepper
- Garnish: Greek or coconut yogurt Sriracha, chopped cilantro
Instructions
- Place the carrots in a medium pot and cover with boiling water. Boil covered on medium heat for about 15 minutes.
- While the carrots are cooking, chop the onions and celery. Heat the oil in a Dutch oven or pot, add the onions and celery and cook stirring from time to time until soft. Add garlic and ginger and all the spices. Cook another minute stirring. Add a splash of water to make sure nothing gets too brown.
- Drain the carrots and add them to the onion celery mixture together with butternut squash. Add the broth and bring to boil. Turn the heat down to medium low and cook partially covered until the carrots are soft, about 30-40 minutes. They should fall apart when you poke them with a fork.
- Remove the Dutch oven from the stove and blend the soup with an immersion blender. Take your time to make sure you get all the vegetables. The finished soup should be smooth and creamy.
- Return to the stove and turn the heat to low. Stir in coconut milk, taste and season with salt and pepper to taste. Cook together for a couple more minutes and serve. Add garnishes if you wish: coconut or Greek yogurt, cilantro and a drizzle of Sriracha.
Notes
Nutrition
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Meet the Author
Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.
Bogusława says
Właśnie zjadłam duży talerz tej zupy. Jest pyszna, delikatna i aromatyczna. Dziękuję za przepis. Zrobiłam zdjęcie, ale nie wiem jak je wkleić 😊
Agnieszka says
Wspaniale!!
Becca says
This is my new favorite soup! Please do more whole 30 recipes.
Kristina says
This soup looks and sounds amazing. I am a soup in the summer kind of person, but I use my Instant Pot. I'm going to try it in there and let you know how it turns out!
Linda says
Oh yum! I never thought of combining carrot and butternut squash altogether; however, this soup is so heartwarming and comforting
serena says
Yum! I love the flavor combo of carrots and butternut squash.
Erin Gierhart says
Delicious soup! I will make it often this fall!
Amanda says
What a wonderful soup! It was so silky and decadent, and I loved the flavor from the coconut milk.
Luca - Ruoka on valmis says
Carrots, butternut squash, and ginger are three perfect ingredients for a soup. Coconut milk gives also a great flavor to it!
Megan Ellam says
Yummo! Deliciously easy and everyone loves this soup! Thanks for sharing.
Jeri says
This carrot, ginger, and butternut soup was so fresh and flavorful! I am saving this recipe to make it again! Thanks!
Brynn says
I love the addition of squash and all those spice combinations sounds like an amazing flavor
Jessica says
I absolutely love the combination of butternut squash with ginger and garlic so I knew I would love this soup but it surpassed my expectations. So tasty and easy to prepare as well! Will definitely be making it again.
Liz says
this sounds so stinking delish! I love soup anytime of year so i cant wait to make this!
Andi says
I was just wondering if the nutrition label is for the whole recipe or per serving? Also if it's per serving what the serving size is?
Agnieszka says
Hi Andi. The nutrition values are for one serving and the whole recipe serves 6. The serving size is a small bowl of soup (a little over a cup).
Susan says
First time making a soup of this type, cream style. It was really easy and tastes great! Already shared it on fb. My husband loved it too!
Agnieszka says
Thanks for the review, Susan! Glad you and your husband liked it!
Nicholas says
Amazing soup.
I always always change recipes and find something that needs a little tweaking except this one.
Perfect, so I gave a full five stars.
One tiny suggestion is that if you have a nice organic butternut squash, you do not need to peel it.
loads of extra flavour and minerals and vitamins!
Lovely, lovely recipe!
Agnieszka says
Thank you for your nice comment, Nicholas. Glad you liked the soup!
Sydney says
This is my third season making this soup, and it's really one of my favorites! This time around I used nelson pumpkin, and it was just as delicious 🙂
Agnieszka says
That's so awesome, Sydney!
Marsha Post says
I make a lot of butternut soups, but this is my All Time #1 Favourite. I will be making this a lot through out the year, as soup I eat any time of the day. I followed your recipe and the only difference I used the water from the boiled carrots to put back into the soup with the broth, so I used less broth. Your recipes are wonderful, easy to understand with simple ingredients. Keep up the Good Work
Agnieszka says
Thank you so much, Masrsha! It makes me happy to hear that ❤️
Jeff says
Can this be frozen?
Agnieszka says
Yes, absolutely! In an airtight container for up to 3 months.
Annie says
Recipe is easy and thorough. Flavor is subtle and sweet and savory. A wonderful winter meal with salad and artisanal bread. Thank you.
Agnieszka says
Thanks for your comment. Glad you like the soup!
Jackie says
I really like this recipe! It’s easy to follow and checks all my craving boxes. I just had my wisdom teeth removed and wanted to make a big, flavorful pot of soup for the week. This is so yummy! The only thing I did differently was to roast the squash and carrots in the oven first. It only takes a tid bit longer and I like to do that for a different flavor. Thanks for the straightforward instructions and recipe- so good!