Who are you?
This email will only be used to notify you when your recipe gets published.
* Indicates a required field.
Your Recipe
Gluten Free
Low Carb
Low Fat
Low Sodium

Your Recipe
Tell us what's in your recipe.
Ingredient 1
Ingredient 2
Ingredient 3
Ingredient 4
Ingredient 5
Ingredient 6
Ingredient 7
Ingredient 8
Your Recipe
Tell us how to create your recipe.
Step 1
Step 2
Step 3
Step 4
Step 5
+By submitting this recipe, you agree to (potentially) become world-famous as the owner and creator of this most delectable recipe! (In other words, you give us permission to publish this masterpiece on our site and feature it in all its glory in future marketing materials. You're also - and this is the serious part-confirming that this recipe and photo are your own and do not violate any copyright agreements.)
Swanson Blog / Real Food / Gluten Free

Roasted Carrot & Butternut Squash Soup

Gluten Free
Low Carb
Low Sodium
Print article  

Roasted Carrot & Butternut Squash Soup

There’s nothing quite as comforting as a bowl of warm, delicious soup, especially when it’s made from scratch in your kitchen.

And it’s easy, too! Just roast the veggies, combine the rest of the ingredients and blend until smooth.

The smell, texture and flavors of this soup are sure to impress your family and leave them begging for more!

“This is one of my favorite recipes for Meatless Mondays!” – Bridget K.

Time:  45 minutes
Serves: 6
Serving size: 1 cup



  • 1 1/2 pounds carrots, cut into 1/2 inch pieces
  • 1 medium (about 1 1/2 pounds) butternut squash, peeled and diced
  • 3 tablespoons olive oil, divided
  • 1/2 cup shallot, diced
  • 1 teaspoon ginger
  • 1 teaspoon turmeric
  • 5-6 cups vegetable stock
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Optional Garnish


  1. Preheat oven to 400 degrees. Place the carrots and butternut squash on a baking pan. Drizzle with 2 tablespoons olive oil and sprinkle with salt. Roast for 30 minutes or until fork tender.
  2. Meanwhile, heat 1 tablespoon olive oil in large soup pot. Sautée shallot, ginger and turmeric until fragrant, about 1 minute. Add vegetable stock. Bring to a boil, then cover and reduce to a simmer while the vegetables roast.
  3. Add the roasted vegetables to the soup pot and puree with a hand immersion blender or ladle into a blender and puree on high in batches. Return to the soup pot and heat through until ready to serve.
  4. Optional: Garnish with a drizzle of coconut milk, roasted chickpeas and cilantro.

Recipe used in partnership with fit living eats.

Nutrition Facts (per serving):
  • Calories 175
  • Fat 7.2 grams [Saturated Fat 1 g, Trans Fat 0 g, Monounsaturated Fat 5.5 g, Polyunsaturated Fat 0.7 g]
  • Protein 2.5 grams
  • Sodium 290 mg
  • Carbohydrates 27 grams
  • Fiber 5.8 grams
  • Sugar 12.3 grams

Featured Products

 swanson rganic salt  swanson organic ground ginger  simply organic black pepper
Pink Crystal Salt Organic Ground Ginger Organic Black Pepper

Comments for Roasted Carrot & Butternut Squash Soup

blog comments powered by Disqus