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Roasted Butternut Squash Soup - Holding in Hands in a Bowl

Roasted Butternut Squash Soup

Creamy, flavorful and rich roasted butternut squash soup with carrots and garlic recipe. Add goat cheese to this easy vegan soup to make it extra delicious!
Course Soup
Cuisine American
Keyword butternut squash soup, roasted pumpkin soup, vegan butternut squash soup
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 servings
Calories 186kcal


  • 1 butternut squash
  • 3 medium-sized carrots
  • 1 head garlic
  • 2 tablespoons olive oil
  • 4 sprigs thyme + more to garnish
  • salt and freshly ground black pepper to taste
  • 3 cups or 700 ml vegetable broth
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon smoked paprika
  • Greek yogurt and goat cheese, to garnish (optional)


  • Preheat the oven to 200 °C or 390 °F. Peel, pit and roughly chop butternut squash and chop carrots in similar sized chunks (see the picture below). Cut the tip off the garlic head, exposing the ends of the cloves, so that it's easier for you to peel them later. Transfer the chopped vegetables and the garlic head to a backing dish. Drizzle with olive oil, add thyme sprigs and sprinkle with salt and pepper. Roast for 40 minutes or until golden brown.
  • Transfer to a pot and add warm vegetable broth, turmeric and smoked paprika. Simmer on medium heat for 10 minutes, then pulse in a food processor until smooth. Distribute among bowls. Garnish with Greek yogurt, gooey goat cheese and fresh thyme (optional). Enjoy!


Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.


Calories: 186kcal | Carbohydrates: 31g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 750mg | Potassium: 834mg | Fiber: 5g | Sugar: 7g | Vitamin A: 28060IU | Vitamin C: 45.9mg | Calcium: 122mg | Iron: 1.9mg