Thai Roasted Squash & Carrot Soup

  • 10 Ingredients

  • 35 Minutes

  • 6 Servings

Thai Roasted Squash and Carrot Soup
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  • 2 tbsps Extra Virgin Olive Oil (or coconut oil)

  • 1 Yellow Onion (large and cut into eighths)

  • 1 tbsp Curry Powder

  • 6 cups Butternut Squash (peeled, seeded and cut into 1 inch pieces)

  • 3 Carrot (peeled and cut into 1 inch pieces)

  • 3 cups Organic Chicken Broth

  • 1 cup Organic Coconut Milk (full fat)

  • 1 tbsp Ginger (fresh, peeked and chopped)

  • 3/4 tsp Sea Salt

  • 1/2 cup Cilantro (optional, for topping)


  • Preheat oven to 425 degrees.

  • Combine oil and curry powder in a large bowl; add squash, carrots and onions. Toss together till coated

  • Spread coated vegetables onto a roasting pan. Roast in preheated oven for 30 min or until golden brown. Stir occasionally.

  • Once vegetables are roasted, add to a stockpot over medium heat, along with the ginger, broth and coconut milk. Bring to a boil and reduce heat to low. Cook until vegetables are tender.

  • Blend till smooth with an immersion blender or in batches in the blender.

  • Serve hot topped with cilantro. Swirling a little coconut milk or cashew cream on top of each serving bowl is also a nice touch!

This is a favourite!
This is a quick and delicious meal on a Fall evening. Serve this soup with your choice of a winter salad…my choice is the Roasted Beet, Kale and Walnut salad – delish!

A little more crunch?
Top with raw pumpkin seeds. Is very tasty topped with roasted cauliflower or roasted sliced carrots.