I always get excited when soup season rolls around again because there are so many different variations that I can make that are always so warming and comforting. I love experimenting with new flavours and combinations – and that’s where this roasted butternut and carrot soup came from!
I wanted to use coconut milk and have something a little bit spicy, but I was also bored of the traditional pairing of carrot and ginger. So I opted for a Thai-inspired soup that used the punchy flavours of red curry paste along with a bit of lime juice for acidity.
The results, if I don’t say so myself, are fantastic – and the perfect soup to warm up on a cold day!
How to Make Roasted Butternut Squash & Carrot Soup
First things first, you need to roast your carrots and squash.
I prefer cooking the veggies this way over simply simmering them in the soup as I think it develops the flavours more deeply.
Simply dice your carrot and squash and toss them in some oil, salt and pepper. Spread it over a rimmed baking tray and roast the veggies in a 220°C/425°F oven until they’re beginning to brown and are very tender – about 20-30 minutes.
In the meantime, you can get the soup base together – add a bit of oil to a large saucepan and set it over medium heat.
Once it’s shimmering, add a diced shallot, some chopped cilantro stems and a few cloves of garlic.
Cook this until everything is softened and very fragrant – only a few minutes. Then, add in some Thai red curry paste. Similar to what I mentioned in my tofu satay recipe, there are some considerations to make when using curry paste.
This soup can very easily be made vegan, but you need to check the ingredients on your curry paste to ensure that it doesn’t contain shrimp paste or other fish products. There are plenty out there that have a great flavour, so this isn’t difficult – just something to keep in mind.
Cook the curry paste for a few minutes just to bring out the flavour. Then, add in your roasted carrots and squash and stir to combine.
Then, pour over some veggie stock (or use chicken stock if you don’t care about this being vegetarian), a splash of fish sauce (use soy sauce for a plant-based swap) and a bit of sugar to balance everything out.
Bring everything up to a simmer and let it bubble away for a few minutes to allow the flavours to come together.
Then, puree the soup until smooth – you can use a stick blender or transfer it to a standard blender. If you’re using the latter, return it to the pot to finish.
Now, it’s time to swirl in some coconut milk. Bring it up to a simmer and then remove it from the heat before stirring in some lime juice.
Taste to adjust for seasoning, adding in a splash of soy or fish sauce if you think it needs it.
Carrot & Butternut Squash Soup with Coconut Milk
Ingredients
- 600 g (1 ¼ lb) butternut squash peeled, seeds removed & cut into 2cm (1in) cubes
- 500 g (1 lb) carrots peeled & cut into 2cm (1in) cubes
- 2 shallots diced
- 3 cloves garlic roughly chopped
- 5 g (2 tbsp) cilantro leaves picked & stems finely chopped
- 2 tsp Thai red curry paste (see note 1)
- 750 ml (3 cups) chicken or vegetable stock
- 1 tbsp fish sauce (see note 2)
- 2 tsp brown sugar
- 500 ml (2 cups) full-fat coconut milk one standard-sized can
- 1 tbsp fresh lime juice
Instructions
- Preheat oven to 220°C/425°F. Add the carrots and squash to a rimmed baking sheet. Drizzle with 1 tbsp of neutral oil and season with salt and pepper. Move to the oven and roast until very tender and golden in parts – about 20-30 minutes.
- Meanwhile, add 2 tbsp of neutral oil to a small saucepan. Once shimmering, add the shallot, garlic and cilantro stems and cook until softened – about 2-3 minutes. Add the curry paste and cook until fragrant and it begins to darken – another minute or two.
- Add the roasted carrots and squash and stir to combine. Pour over the stock and add the fish sauce and sugar. Bring to a simmer.
- Allow the soup to simmer for 5-10 minutes to allow the squash and carrots to break down and get very soft. Then, use a stick blender (or transfer the soup to the jar of a standard blender) and puree until very smooth. Return the soup to the stovetop if using a standard blender.
- Swirl in the coconut milk and bring to a simmer. Taste to adjust for seasoning, adding more fish sauce (or soy sauce) if needed. Off heat, stir in the lime juice. Serve, topping with the picked cilantro leaves.
Notes
- If you want to make this soup vegan, make sure to use a curry paste that doesn’t include shrimp paste or fish products
- Sub an equal amount of soy sauce for fish sauce if you want to make this soup vegan
Nutrition
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
And that’s all there is to making this incredibly flavourful carrot and butternut squash soup! The creaminess of the coconut milk cuts the sharpness of the red curry paste perfectly and roasting the veggies really brings out their natural sweetness.
Are you after a great recipe for butternut and carrot soup? Have any questions? Let me know in the comments!
