Chilled Squash and Carrot Soup
Cool down with a bowl of velvety Chilled Squash and Carrot Soup, a refreshing twist on classic roasted vegetable soup. This vibrant, creamy recipe features caramelized butternut squash and sweet carrots roasted to perfection, paired with aromatic garlic, onion, and warm spices like cumin and coriander. Finished with rich coconut milk and a zesty splash of lemon juice, this chilled soup is the perfect balance of savory, sweet, and tangy flavors. Ideal for summer, it’s a healthy, dairy-free dish that’s served cold and garnished with fresh parsley for a pop of color and freshness. Quick to prep and packed with wholesome ingredients, this make-ahead recipe is perfect for entertaining or a light, satisfying meal!
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Recipe Information
Ingredients
- 1 medium butternut squash
- 3 large carrots
- 1 medium yellow onion
- 2 cloves garlic
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley
- 1 cup water
Instructions
Preheat your oven to 400°F (200°C).
Peel and dice the butternut squash into 1-inch cubes. Peel and cut the carrots into similar-sized pieces.
Peel and quarter the yellow onion, and leave the garlic cloves unpeeled.
Place the squash, carrots, onion, and garlic on a large baking sheet. Drizzle with olive oil and toss to coat evenly.
Roast the vegetables in the preheated oven for 35-40 minutes, or until they are soft and slightly caramelized. Make sure to toss them halfway through cooking.
Let the roasted garlic cool slightly, then peel off the skins.
In a large pot, combine the roasted vegetables, vegetable broth, water, ground cumin, ground coriander, salt, and black pepper.
Place the pot over medium heat and bring the mixture to a boil. Reduce the heat to low and let it simmer for 10 minutes to allow the flavors to meld.
Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, blend the soup in batches using a countertop blender.
Stir in the coconut milk and lemon juice, and adjust the seasoning if needed.
Cover the pot and let the soup cool to room temperature. Then transfer it to the refrigerator to chill for at least 2 hours or until cold.
Before serving, stir the soup well and garnish with freshly chopped parsley.
Serve cold and enjoy the refreshing flavors of this Chilled Squash and Carrot Soup!
Nutrition Facts
Calories |
287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1106 mg | 48% | |
| Total Carbohydrate | 48.9 g | 18% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 15.4 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 157 mg | 12% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1265 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
