Spiced Butternut Squash & Carrot Soup
November 9, 2025
Creamy squash and carrot soup with coconut milk, ginger and smoked paprika.
This spiced butternut squash and carrot soup is one of my favorite comfort soups. Deliciously creamy with roasted squash and coconut milk, with ginger, smoked paprika and chili flakes adding just the right amount of warmth. Nourishing and full of flavour, this soup makes for the perfect fall or winter dinner, and is also great to serve when having friends over, as it's always a crowd-pleaser. Serve with roasted chickpeas, toasted bread and extra chili flakes.
Ingredients
Soup
- 1 medium butternut squash, peeled & cubed
- 3 medium carrots, peeled & chopped
- 3 tbsp olive oil (divided)
- 1 onion, chopped
- 8 g of ginger, finely chopped or grated
- ½–1 tsp chili flakes (adjust to taste)
- ½ tsp ground cumin
- ½ tsp smoked paprika (optional, for depth)
- 200 ml (1 cup) vegetable broth — made with about ½ tsp Marigold vegetable bouillon powder (check your own packaging for exact strength)
- 100 ml (½ cup) coconut milk
- Salt & black pepper, to taste
- Juice of ½ lemon, to finish
Roasted chickpeas
- 1 × 400 g tin chickpeas, drained and rinsed
- Olive oil for tossing
- ½ tsp dried thyme
- Salt and pepper
Serve with
- Warm toasted bread
- Extra chili flakes
Instructions
1. Roast the vegetables
- Preheat the oven to 200°C (400°F).
- Toss butternut squash and carrots with 2 tbsp olive oil, salt, and pepper.
- Spread on a baking tray and roast 25–30 minutes, until tender and caramelized at the edges.
2. Prepare chickpeas
- Toss chickpeas with a bit of olive oil, thyme, salt, and pepper.
- Roast on a baking tray at 200°C (400°F) for 20–25 minutes, or toast in a skillet over medium heat for 8–10 minutes until golden.
3. Build the flavor base
- If using a hand blender to blend the soup, use a large pot; if using a blender, use a smaller pot.
- Heat 1 tbsp of olive oil. Sauté onion until golden (6–8 min).
- Add ginger, chili flakes, cumin, and smoked paprika. Cook for 1 min until fragrant.
4. Simmer
- Add the roasted vegetables to the pot.
- Pour in broth, bring to a simmer, and cook for 10 minutes to let flavors meld.
- Blend until smooth using a hand blender or regular blender.
- Stir in coconut milk and season with salt, black pepper, and lemon juice.
5. Serve
- Ladle into bowls and garnish with roasted chickpeas.
Serving Suggestions
- •Serve with roasted chickpeas and pumpkin seeds for extra texture.
- •Pair with warm toasted bread.
Storage & Meal Prep
- •Fridge: Store in an airtight container for up to 5 days.
- •Freezer: Freeze in individual portions for up to 2 months. Reheat gently on the stovetop over low heat; avoid boiling and add a bit of water if needed.
Variations & Substitutions
- •Vegetables: Swap butternut squash with sweet potato, pumpkin or parsnip.
- •Coconut: If you prefer dairy, replace the coconut milk with cream or milk.
- •Toppings: Add croutons instead of chickpeas.
Enjoy!
This spiced butternut squash and carrot soup is one of my favorite comfort soups. Deliciously creamy with roasted squash and coconut milk, with ginger, smoked paprika and chili flakes adding just the right amount of warmth. Nourishing and full of flavour, this soup makes for the perfect fall or winter dinner, and is also great to serve when having friends over, as it's always a crowd-pleaser. Serve with roasted chickpeas, toasted bread and extra chili flakes.
Ingredients
Soup
- 1 medium butternut squash, peeled & cubed
- 3 medium carrots, peeled & chopped
- 3 tbsp olive oil (divided)
- 1 onion, chopped
- 8 g of ginger, finely chopped or grated
- ½–1 tsp chili flakes (adjust to taste)
- ½ tsp ground cumin
- ½ tsp smoked paprika (optional, for depth)
- 200 ml (1 cup) vegetable broth — made with about ½ tsp Marigold vegetable bouillon powder (check your own packaging for exact strength)
- 100 ml (½ cup) coconut milk
- Salt & black pepper, to taste
- Juice of ½ lemon, to finish
Roasted chickpeas
- 1 × 400 g tin chickpeas, drained and rinsed
- Olive oil for tossing
- ½ tsp dried thyme
- Salt and pepper
Serve with
- Warm toasted bread
- Extra chili flakes
Instructions
1. Roast the vegetables
- Preheat the oven to 200°C (400°F).
- Toss butternut squash and carrots with 2 tbsp olive oil, salt, and pepper.
- Spread on a baking tray and roast 25–30 minutes, until tender and caramelized at the edges.
2. Prepare chickpeas
- Toss chickpeas with a bit of olive oil, thyme, salt, and pepper.
- Roast on a baking tray at 200°C (400°F) for 20–25 minutes, or toast in a skillet over medium heat for 8–10 minutes until golden.
3. Build the flavor base
- If using a hand blender to blend the soup, use a large pot; if using a blender, use a smaller pot.
- Heat 1 tbsp of olive oil. Sauté onion until golden (6–8 min).
- Add ginger, chili flakes, cumin, and smoked paprika. Cook for 1 min until fragrant.
4. Simmer
- Add the roasted vegetables to the pot.
- Pour in broth, bring to a simmer, and cook for 10 minutes to let flavors meld.
- Blend until smooth using a hand blender or regular blender.
- Stir in coconut milk and season with salt, black pepper, and lemon juice.
5. Serve
- Ladle into bowls and garnish with roasted chickpeas.
Serving Suggestions
- •Serve with roasted chickpeas and pumpkin seeds for extra texture.
- •Pair with warm toasted bread.
Storage & Meal Prep
- •Fridge: Store in an airtight container for up to 5 days.
- •Freezer: Freeze in individual portions for up to 2 months. Reheat gently on the stovetop over low heat; avoid boiling and add a bit of water if needed.
Variations & Substitutions
- •Vegetables: Swap butternut squash with sweet potato, pumpkin or parsnip.
- •Coconut: If you prefer dairy, replace the coconut milk with cream or milk.
- •Toppings: Add croutons instead of chickpeas.
Enjoy!
You might also like
Easy One-Pot Black Bean Chili
Creamy black bean chili with cumin, smoked paprika and lime.
Red Lentil & Chickpea Dahl
Easy red lentil and chickpea dahl, with toasted almonds, skyr, and cherry tomatoes.
Sweet Potato & Chickpea Stew with Feta and Herbs
Easy and comforting sweet potato and chickpea stew with cumin, coriander and dates for a bit of sweetness.