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GLOW Getter Roasted Carrot Butternut Squash Soup

FitLiving Eats by Carly Paige - roasted butternut squash featured

Are you looking to incorporate more simple, clean foods into your diet during the cooler months? Cozy up with this roasted carrot butternut squash soup that’s made with only seven ingredients, one sheet pan and a blender! This soup is guaranteed to give you that healthy skin glow all winter long.

During the fall, one of my favorite soups to make is butternut squash soup. The sweetness from the butternut squash is a fantastic way to naturally satisfy sugar cravings. Combine the naturally sweet flavor with silky smooth texture after it’s pureed in the blender and you’ll be reaching for bowl after bowl!

FitLiving Eats by Carly Paige - roasted carrot butternut squash soup 3

Related Post: Seven Guidelines for Clean Eating

Simple swaps that give this fall favorite a healthy makeover

Traditionally, butternut squash soup is made creamy thanks to a few cups of heavy cream and extra sweet with apple juice or a heavy dose of added sugar.

In this recipe, we are roasting the vegetables to highlight their natural sweetness. Then we are swapping heavy cream for full-fat coconut milk for a nutritious upgrade without sacrificing decadence and creaminess. With just a touch of maple syrup at the end, this roasted carrot butternut squash soup is creamy, dreamy and healthy!

FitLiving Eats by Carly Paige - roasted butternut squash

So what exactly is special about this roasted carrot butternut squash soup that promotes a healthy skin glow?

Carrots and butternut squash are loaded with vitamin A, a fat-soluble vitamin and powerful antioxidant that acts as an anti-inflammatory and helps keep skin looking youthful and glowing. The natural orange hue is due to beta-carotene, which gives skin the appearance of a summer glow when eaten in large quantities.

Related post: Roasted Veggie Butternut Squash Tortilla Pizza

When I used to work at a juice bar, I would frequently load up on carrot juice when I was preparing for a video shoot to help maintain clear, glowing skin. It worked like a charm!

FitLiving Eats by Carly Paige - roasted carrot butternut squash soup 4

This soup is delicious on it’s own, or you can elevate it (and add some protein) with simply roasted chickpeas or a sprinkle of hemp seeds! Get the full tutorial on how to get perfectly crispy roasted chickpeas, here.

In three easy steps, this roasted carrot butternut squash soup is made from start to finish with only seven ingredients. That’s my kinda cozy meal – simple and nutritious!

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FitLiving Eats by Carly Paige - roasted butternut squash featured

GLOW Getter Roasted Carrot Butternut Squash Soup

  • Author: FitLiving Eats by Carly Paige
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 Services 1x
  • Category: Main
  • Method: Baked
  • Cuisine: American
  • Diet: Vegan


Soothe your body and get your skin glowing with this warming and detoxifying roasted carrot and butternut squash soup recipe! 


Units Scale
  • 1 pound carrots, chopped into similar size pieces
  • 1 medium (about 1 1/2 pounds) butternut squash, peeled and chopped into similar size pieces
  • 1/2 cup shallots, sliced
  • 2 tablespoons avocado oil
  • 4 cup vegetable stock
  • 1 can full-fat coconut milk
  • 1 tablespoon fresh ginger, grated*
  • 1 teaspoon salt
  • Freshly ground black pepper

For garnish:

*could substitute fresh ginger for 1 teaspoon ground ginger


  1. Preheat oven to 400 degrees.
  2. Place the carrots, butternut squash and sliced shallots on a parchment-lined baking sheet.
  3. Drizzle with avocado oil and sprinkle with salt.
  4. Lightly toss to coat.
  5. Roast for 30 minutes, or until carrots and squash are fork tender.
  6. Once cooled slightly, transfer to a blender along with the vegetable stock, coconut milk, ginger, salt and pepper. You might need to do this in two batches if you have a smaller blender.
  7. Blend until smooth and creamy, adding additional stock or water to thin if needed (you could also use a hand immersion blender for this).
  8. Garnish with a drizzle of coconut milk, fresh cilantro and roasted chickpeas.


  • Serving Size: 2 cups
  • Calories: 423
  • Sugar: 11g
  • Sodium: 686mg
  • Fat: 29g
  • Saturated Fat: 20g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 10g
  • Protein: 7g
  • Cholesterol: 0mg

Keywords: carrot, butternut squash, soup, comfort food, vegan, plant based, 30 minute meal, healthy recipe, gluten free, dairy free

Cozy up, friends!

-Carly Paige

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Simply Swapped Everyday

Simply Swapped Everyday is your guide to elevating the everyday through mindful methods, ingredient swaps and over 75 plant-powered recipes. Cooking healthy foods at home has never been easier or more delicious!

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71 Responses

  1. Thank you for sharing this recipe. I’ve been looking for a good butternut squash soup (tried two this fall that didn’t turn our right). Never would have thought about adding the sweet flavor of carrots, or ginger and tumeric. I can’t wait to try this!

  2. This soup looks so darn good! I have made carrot and pumpkin soup but never butternut squash and carrot! I can’t wait to try this recipe, I pinned it! Thank you for sharing!!

  3. I always feel nervous about adding ginger because I don’t know how much to add without overdoing it. I think that’s my problem when using it in recipes. I do love ginger when i have sushi though! I’ll definitely have to try this out! It sounds delicious 🙂

    1. Hi Kiara! You can always add less than the recommended amount and increase to your liking. My husband does not like ginger and he loved this soup!

  4. Oh yum! I am all over soup right now and this looks like a great one to add to the rotation! Happy Meatless Monday, thank you for linking up!

  5. It feels like I am constantly cold this winter and craving recipes just like this! My acupuncturist says I am supposed to have warming foods, with ingredients like ginger and turmeric. Perfect!

    1. Yes! It’s so true. I’m studying this right now in my health coaching classes and now is the time for warming foods!

  6. I absolutely love soups like this. I love using my immersion blender! My favorite to make is a thai coconut kale soup, it’s so healthy and filling. I need to pin this recipe to make, my husband and I would both love it.

  7. I LOVE carrot soup, it’s so healthy and delicious. No joke, I eat it about once a week, but I always buy it from the supermarket. Thanks for sharing your recipe, I think I will give it a go, making it myself!


    1. I am loving carrot soup! It’s so easy to make at home and you know exactly what is going into it, which I love.

  8. As much as I HATE slicing a butternut squash [and I really do loathe it] it just might be worth it to me if I get this delicious soup in the end! I absolutely adore butternut squash soup, but paired together with carrots sounds even better!

  9. What a great idea to roast the veggies! I usually make squash soup by chopping it up and covering it with water. Your way sounds much better!

  10. You always share some of the best recipes! I really love how clean and organic you can make it as well. Thanks for sharing!

  11. Love butternut squash and the combination with carrots. Thanks for sharing this delicious recipe. It’s been saved to make later in the week. Thanks for sharing. BTW, your pics are great!