Ginger Carrot Butternut Squash Soup (vegan)

One of the recipes – filled with oodles of vitamins and nutrients, and entirely vegan, that I created when I was on The Cleanse is this incredibly flavorful ginger carrot butternut squash soup. There’s an added step of roasting the veggies instead of boiling them in the soup on the stove. I guarantee it’s worth the extra step, and will be paid back in full to your taste buds.


3 carrots (use organic and then you just scrub them and cut off the ends instead of peeling)
1 inch piece of ginger, bark removed, and cut into small pieces
1 to 1-1/4 pound of butternut squash – cubed (easy to use one package of these from Trader Joe’s)
1 medium onion, diced
32 oz. box of vegetable broth/stock
1 Tbspn curry
2 tspn turmeric
small bunch of dill, chopped
sea or himalayan salt and black pepper
coconut or olive oil spray


Preheat oven to 400 degrees F. Spray coconut oil onto bottom of roasting pan. Lay out the squash, ginger and carrots in the pan and sprinkle with the curry, turmeric, salt and pepper (I use loads of black pepper – gives it a great kick.).

Roast these veggies for about 35 minutes, turning a couple of times.

In the meantime, chop the onion and saute with some salt at medium heat in pan that’s got some coconut spray in it. Make sure the pan is large enough for when you add the veggies and the vegetable stock. When onions are translucent, add the vegetable stock and heat to a boil. Turn heat to very low and cover while you wait for your roasted veggies.

The carrots will still be hard after 35 minutes of roasting but, no worries…  add the veggies to the pan on stove with the onions and stock. Bring to a low boil, add the dill and then simmer, covered, for 10 to 15 minutes – until carrots are soft. Check to see if there’s enough salt and pepper according to your taste.

Remove from heat and carefully use your hand/immersion blender to puree the soup. You can also use your blender or processor. I keep mine a bit chunky but make yours as chunky or creamy as you like.

Garnish with a bit of dill.

Makes about 6 small servings.
Freezes beautifully.

Susan Ross

Susan Ross

Susan is founder/curator/blogger of, a site devoted to women approaching their 60s and beyond who are interested in benefiting from a community of women sharing their lives, experiences, learnings, and wisdom. Now is our time and we rock!
Susan Ross

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