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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

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