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Spicy Butternut Squash & Carrot Soup

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 -6


  • 1 butternut squash cut in half & seeded (save and roast the seeds for toppings)
  • 4-5 carrots peeled and cut in half width wise
  • 1 large onion peeled and quartered
  • 2-4 cups chicken broth or vegetable broth to make soup vegan
  • 1 tsp grated ginger
  • ½ tsp cumin powder
  • ¼ - ½ tsp cayenne pepper more or less depending on spice tolerance
  • 2 tsp kosher salt
  • 2 tsp fresh cracked black pepper
  • Avocado oil
  • Coconut milk


  1. Preheat oven to 400°F. Line baking sheet with parchment paper..
  2. Place butternut squash (flesh side up), carrots and onion onto a baking sheet. Drizzle avocado oil over vegetables and season with kosher salt and pepper.
  3. Roast for 45-60 minutes depending on size of vegetables flipping carrots and moving onions around halfway through.
  4. Once veggies are roasted, scoop butternut squash from skin add to blender alongside carrots, onions, ginger, cumin powder, and cayenne pepper.
  5. Start by adding 2 cups of chicken broth to blender. Add more until you get the desired consistency you want. Less broth means chunkier soup, more broth means a thinner soup. Taste and adjust seasoning according to taste.
  6. Serve with a drizzle of coconut milk and top with roasted seeds. To make it a full meal, top the soup with shredded proteins and serve with a side salad.