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What about an easy butternut squash carrot ginger soup recipe with only 7 ingredients ? If you love easy healthy soup 100 % vegan this is for you.

butternut squash carrot ginger soup

I was not sure it was a good idea to share a soup recipe.  I mean, winter officially starts in June in New Zealand but lots of you read me from US where the sun shines in July, right?  I went back and forth, but then looked at my window and all rain, grey clouds had convinced me, yes, it is soup time ! Plus, honestly, this is one of those soup recipes that can be made anytime in the year. Butternut squash is almost available all year, meaning this easy butternut squash soup is not only a winter recipe.  

Easy butternut squash carrot ginger soup : vegan

This said, here’s the story. Yes there is a little story about this easy butternut squash carrot ginger soup. I decided to share with you my little trick for a super tasty easy butternut squash carrot ginger soup with you guys … because I swear this butternut squash soup is really the best. butternut squash carrot ginger soup

Years back when I made this soup, I only used butternut squash. I remember it being amazingly tasty. Ever since then, Emma came to the world, hate butternut squash – or any pumpkin kind of vegetables. Weird I know! Kids tends to love sweet vegetables, she doesn’t except carrots. While adding carrots into this butternut soup was actually a trick to make here at the soup it turns my traditional recipe into something even better, accidentally! It taste so delicious, really, I couldn’t keep this butternut squash recipe only for my family.

butternut squash carrot ginger soup

The orange color of this soup brings so much light to this dark winter.  I love to suggest soup toppings to make her dinner fun. In my house the most popular soup toppings are shredded blend cheese, wholegrain croutons bread, sour cream, oven roasted peas like chickpeas, parmesan, roasted pumpkin seeds, popcorn, pieces of nachos, pita chips.  This recipe serve 8 people. You can store up to 7 days in the fridge. I simply keep the soup into an airtight plastic container. Rewarm in a bowl in the microwave when desired or in a saucepan. Enjoy !

Healthy easy butternut squash carrot ginger soup


Healthy easy butternut squash soup vegan paleo

Butternut squash carrot ginger soup

An easy butternut squash carrot ginger soup with only 6 ingredients. Vegan, gluten free and ready in 15 minutes. A great winter soup recipe with a sweet taste and perfect for kids.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Author: Carine
8 serve
Leave A Review Print The Recipe


  • 2 tablespoon Extra virgin olive oil
  • 1 small Onion peeled, finely chopped
  • 1 thumb fresh ginger peeled, grated
  • 2 Garlic clove peeled, finely chopped
  • 35 oz Butternut squash peel, scoop out the seeds and strings, cut in large chunks (1 kg)
  • 2 small carrots peeled, roughly sliced
  • 3 cup reduced-salt vegetable stock
  • 1/2 teaspoon Salt

Serving suggestions

  • 2 tablespoons heavy cream or coconut cream if dairy free
  • 2 tablespoons Grated Parmesan
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  • Heat olive oil in a large non-stick pan over a medium heat.
  • Cook onion, ginger and garlic for 3 minutes until fragrant stirring occasionally.
  • Add butternut squash pieces, carrots slices. Give a good stir, cover and cook for 2 more minutes until fragrant
  • Add the vegetable stock and salt. Bring to boil, reduce heat and simmer for 15 minutes or until the vegetable pieces are soft and tender.
  • Blend soup to a smooth consistency using an immersion stick blender. Season to taste.
  • Serve with a spoonful of coconut cream or heavy cream, grated parmesan, cracked black pepper  and rosemary.


  • Store up to 3 days in an airtight container in the fridge or freeze.
Note 1: 1 kg (35 oz) before peeling and removing seeds (or 650 g (23 oz) when skin and seeds removed, cut in large pieces)
Note 2 : this soup serve 8 plates/people. Nutrition fact is provided for 1 plate of butternut squash soup.
Note 3: can be made in a slow cooker
Net carb per serve: 15 g per plate
Nutrition Facts
Butternut squash carrot ginger soup
Amount Per Serving (1 serve)
Calories 100 Calories from Fat 32
% Daily Value*
Fat 3.5g5%
Carbohydrates 18g6%
Fiber 3g13%
Sugar 4.5g5%
Protein 1.5g3%
Net Carbs 15g
* Percent Daily Values are based on a 2000 calorie diet.

Easy Vegan Butternut Squash soup

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  1. 5 stars
    This soup recipe was great. I followed it but I added 1 cup of roasted butternut squas, nutmeg, cinnamon, ginger powder (because I didn’t have fresh) and I used an organic broth cube by Go Bio. Thanks! I am ready for Fall!! 🙂

    • Thanks for your beautiful feedback. I am so happy your family love it too ! Enjoy the recipes on the blog. XOXO Carine.

  2. 5 stars
    Just made a pot of this soup and it’s delicious! So easy and I made it in my Instapot! Since I love spicy food, I will add a chili to the o ions, garlic, and ginger to give it an extra kick. ?