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butternut squash and carrot soup in a large bowl with a soup in it, topped with yoghurt and pumpkin seeds

Butternut Squash and Carrot Soup

  • Author: Kristy @ Plant N' Spice
  • Total Time: 55 minutes
  • Diet: Vegan


This creamy butternut squash and carrot soup combined with ginger and sage is the perfect autumn recipe. Not only super easy to make but also delicious, nutritious, vegan and naturally gluten-free.


Units Scale
  • 400g butternut squash
  • 250g carrots
  • 2 yellow onion
  • 3 cloves garlic
  • 1 tsp butter
  • 1 + 1/2 tsp ginger
  • 500ml vegetable broth
  • 200ml coconut milk
  • juice of 1/2 lime
  • salt, pepper and sage


  1. First, chop the veggies. Heat a bit of butter in a large saucepan. Add onion, garlic and ginger and saute until it becomes translucent. 
  2. Add the squash and carrot and cook until it begins to soften. Then, stir in the sage and season with salt and pepper. 
  3. Pour the vegetable broth and simmer until the squash and carrots become tender. 
  4. When the veggies are soft, let them cool.
  5. Transfer the soup to a blender and blend until it is smooth and creamy. 
  6.  Now, squeeze the lemon juice into the soup, pour coconut milk and bring it to a boil.
  7. Season to taste and pour it into bowls, garnish with your favourite toppings and enjoy! 


Please, be careful when blending hot liquid in a blender. Let the soup cool. I recommend pouring the soup into a few batches, so the blender is not too full. 

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes


  • Serving Size: 6