This cozy roasted vegetable soup starts with butternut squash, carrots, Granny Smith apple, shallots, tomato, and a whole bulb of garlic. Roasting brings out their sweetness and gives the soup a deeper, more savory flavor. A blend of allspice, ginger, cinnamon, herbs de Provence, rosemary, and cayenne makes every spoonful warm and aromatic. Coconut milk smooths it out, maple syrup adds a delicate finishing sweetness, and fresh cilantro brings a bright pop of freshness.
The recipe is dairy-free and can be gluten-free when made with suitable broth and seasonings. Swap chicken stock for vegetable broth to make it vegan.
A Surprisingly Wonderful Flavor Combination
I knew roasted butternut squash and carrots would make a comforting soup, but I wasn’t sure how the apple, tomato, and warm spices would all come together. They came together beautifully.
The squash and carrots bring a gentle sweetness, while the Granny Smith apple adds a subtle tart note. The tomato gives the soup a savory edge that keeps it from tasting too sweet. Roasting the shallots and garlic adds depth, and the rosemary perfumes the vegetables as they cook.
Then the spice blend brings everything into focus. Ginger and allspice provide warmth, cinnamon adds a soft sweetness, and cayenne gives the soup just a little kick. The herbs de Provence and rosemary round out the flavor with a fragrant, savory quality. Coconut milk makes the soup silky, and the maple syrup drizzle adds a final touch that complements the roasted vegetables. Fresh cilantro cuts through that richness and brings the whole bowl to life.
It’s smooth, cozy, and layered with flavor—one of those recipes where the ingredients sound unexpected together, but the first spoonful makes it all make sense.
Ingredients You’ll Need
- Butternut squash: The main ingredient and the source of the soup’s creamy texture. Halve it lengthwise and scoop out the seeds before roasting.
- Carrots: These roast alongside the squash and add sweetness and body.
- Shallots: Roasting mellows their sharpness and gives the soup a savory base.
- Tomato: The tomato adds a little acidity and balances the natural sweetness of the squash, carrots, and apple.
- Garlic: A whole roasted bulb gives the soup deep, mellow garlic flavor without the bite of raw garlic.
- Granny Smith apple: Its tartness adds brightness and keeps the soup’s sweetness in check.
- Rosemary: Roast the sprig with the vegetables to add fragrance, then discard it before blending.
- Warm spices: Allspice, ground ginger, cinnamon, and cayenne create a gentle warmth. Adjust the cayenne to suit your taste.
- Herbs de Provence: This herb blend adds an aromatic, savory layer.
- Chicken stock: Use enough to blend the roasted ingredients smoothly and adjust the soup to your preferred thickness.
- Coconut milk: Makes the soup creamy while keeping it dairy-free. Unsweetened coconut milk works best.
- Maple syrup: A light drizzle on each serving adds a lovely finishing sweetness.
- Cilantro: The fresh garnish brightens the rich, creamy soup.
Is This Soup Gluten-Free, Dairy-Free, and Anti-Inflammatory?
There are no dairy ingredients in this soup, and it can be gluten-free if your chicken stock and seasoning products are labeled gluten-free. If you’re cooking for someone with celiac disease or a serious allergy, check all product labels and choose products that meet their needs.
This recipe can also fit an anti-inflammatory-inspired style of eating because it features a variety of vegetables, garlic, ginger, and herbs and spices. Research on inflammation generally studies overall dietary patterns—not the effect of a single soup—so this recipe should not be considered a treatment or a promise of a health benefit. (pubmed.ncbi.nlm.nih.gov, pubmed.ncbi.nlm.nih.gov)
To make the soup vegan, use vegetable broth instead of chicken stock. Check the labels on your broth, coconut milk, and seasonings if you’re cooking for someone with dietary restrictions.
How to Make Roasted Butternut Squash, Apple, and Carrot Soup
1. Prepare the produce
Heat the oven to 400°F. Halve the butternut squash lengthwise and remove the seeds. Cut the carrots into large pieces, peel and halve the shallots, quarter the tomato, and core and quarter the apple. Slice the top off the garlic bulb to expose the cloves.
Arrange the squash, carrots, shallots, tomato, garlic, apple, and rosemary sprig on a baking sheet. Spray the produce with oil.
2. Season and roast
Combine the salt, black pepper, allspice, ginger, cinnamon, herbs de Provence, and cayenne. Sprinkle the seasoning mixture over the produce.
Roast for about 1 hour, until the squash and carrots are fork-tender and the garlic is soft. If you cut the vegetables into smaller pieces, check them before the hour is up. The tomato and apple may soften and brown around the edges; that’s fine and adds flavor.
3. Remove the rosemary and garlic skins
Take the baking sheet out of the oven. Remove and discard the rosemary sprig. Scoop the squash flesh away from its skin, and squeeze the roasted garlic cloves out of their skins. Let everything cool slightly before blending.
4. Blend until smooth
Add the roasted squash, carrots, shallots, tomato, apple, and garlic to a blender. Pour in some chicken stock and blend until smooth. Work in batches if needed, and follow your blender’s instructions for hot liquids.
Add more stock a little at a time until the soup reaches the consistency you like. A smaller amount of stock will give you a thicker, more spoon-coating soup; more stock will make it lighter and easier to pour.
5. Add the coconut milk
Pour the blended soup into a pot. Stir in the coconut milk and warm the soup over medium-low heat, stirring occasionally, until heated through. Avoid a hard boil. Taste and adjust the salt, pepper, or cayenne.
6. Garnish and serve
Ladle the soup into bowls. Finish each serving with a swirl of coconut milk, a drizzle of maple syrup, and fresh cilantro. The cilantro gives each spoonful a fresh, bright contrast to the creamy, warmly spiced soup.
Tips for the Best Soup
- Roast until everything is tender. The squash and carrots should be easy to pierce with a fork. If they’re still firm, keep roasting and check every 5–10 minutes.
- Use the stock to control thickness. Blend with less stock at first. You can always add more, but it’s harder to thicken the soup once it’s too thin.
- Taste before adjusting the spices. The warm spices can become more noticeable once blended. Start with a modest amount of cayenne, then add more if you want extra heat.
- Don’t blend the rosemary sprig. It’s there to infuse the vegetables as they roast; remove it before blending.
- Finish each bowl individually. The maple syrup and coconut milk are garnishes, so drizzle them over the soup just before serving. Add the cilantro at the end to keep its flavor fresh.
Easy Variations
- Make it vegan: Replace the chicken stock with vegetable broth.
- Make it spicier: Add another pinch of cayenne, a little at a time.
- Make it thinner: Stir in extra warm stock until it reaches your preferred consistency.
- Make it extra creamy: Add a little more coconut milk to the pot or swirl more over each bowl.
- Adjust the garnish: The soup is especially good with cilantro, but fresh parsley also works if that’s what you have.
What to Serve with This Soup
Serve this soup with crusty bread, a green salad, or a simple sandwich for a satisfying meal. For a vegan meal, choose bread and sides that fit your dietary needs. The soup is rich and flavorful enough to stand on its own as a starter, too.
Storing and Reheating
Let leftover soup cool, then store it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, stirring occasionally. If the soup has thickened in the refrigerator, loosen it with a splash of broth or coconut milk.
You can freeze the soup for up to 2 months. Thaw it overnight in the refrigerator and reheat gently, stirring well. Add fresh cilantro and the maple drizzle after reheating.
Frequently Asked Questions
Can I use vegetable broth instead of chicken stock?
Yes. Vegetable broth works well and makes the soup vegan, provided the other ingredients you use are also vegan.
Does this soup taste sweet?
It has natural sweetness from the squash, carrots, and apple, but the tomato, shallots, garlic, warm spices, and herbs give it a savory, balanced flavor. The maple syrup is only added as a light drizzle when serving.
Can I make this soup without a blender?
A countertop blender gives the smoothest texture. An immersion blender can also work directly in the pot, though the soup may be a little less silky.
Can I make it ahead?
Yes. Roast and blend the ingredients, then refrigerate the soup. Reheat it gently with the coconut milk before serving. Add the cilantro, maple syrup, and coconut milk garnish just before serving.
Roasted Butternut Squash, Apple, and Carrot Soup
Ingredients
Ingredients
- * 1 butternut squash halved lengthwise and seeded
- * 2 carrots cut into large pieces
- * 2 shallots peeled and halved
- * 1 tomato quartered
- * 1 bulb garlic top sliced off
- * 1 Granny Smith apple cored and quartered
- * 1 sprig fresh rosemary
- * Oil spray
- * 1 teaspoon salt or to taste
- * ½ teaspoon black pepper
- * ½ teaspoon ground allspice
- * ½ teaspoon ground ginger
- * ¼ teaspoon ground cinnamon
- * ½ teaspoon herbs de Provence
- * Pinch of cayenne or to taste
- * 3 to 4 cups chicken stock or vegetable broth for a vegan version
- * 1 cup unsweetened coconut milk plus more for serving
- * Maple syrup for serving
- * Fresh cilantro for serving
Instructions
Instructions
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Preheat the oven to 400°F. Arrange the squash, carrots, shallots, tomato, garlic, apple, and rosemary on a baking sheet. Spray with oil.
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Mix the salt, pepper, allspice, ginger, cinnamon, herbs de Provence, and cayenne. Sprinkle the seasoning over the produce.
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Roast for about 1 hour, until the squash and carrots are fork-tender and the garlic is soft. Check sooner if the vegetables are cut into smaller pieces.
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Remove and discard the rosemary. Scoop the squash flesh from its skin and squeeze the roasted garlic cloves from their skins.
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Blend the squash, carrots, shallots, tomato, apple, and garlic with chicken stock until smooth. Blend in batches if needed, adding stock until you reach your preferred consistency.
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Pour the soup into a pot. Stir in the coconut milk and simmer gently until heated through. Taste and adjust the seasoning.
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Serve with a swirl of coconut milk, a drizzle of maple syrup, and fresh cilantro.
Recipe Notes
Dietary notes: Dairy-free. Gluten-free when made with gluten-free-labeled stock and seasonings. Use vegetable broth for a vegan version
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