Mains, Soup, Starters, Vegan, Vegetarian

Roasted Carrot & Butternut Squash Soup

Cooking method:

  • Prep Time: 5 mins
  • Total time: 45 mins
  • Skill Easy
  • Serves 4 people

Roasted Carrot & Butternut Squash Soup

This delicious roasted carrot & butternut squash soup is the most delicious plant-based soup recipe full of nutrients such as vitamin A, beta-carotene, vitamin K, fibre and even plant based protein thanks to the butterbeans.

The soup is super thick, creamy and full of flavour. Serve with warm, crusty bread for a perfect meal


  • 400g carrots
  • 350g butternut squash
  • 800ml vegetable stock
  • 1 x 400g tin of butterbeans
  • 1 white onion
  • 8g fresh coriander
  • 2 tbsp olive oil
  • 1 tsp chilli flakes
  • To taste salt and pepper

Cooking mode

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  • Step 1

    Pre-heat the oven to 180 degrees celsius

  • Step 2

    Peel and chop the carrots and butternut squash. Place on a baking tray with 1 tbsp olive oil, salt & pepper. Mix everything together to make sure the vegetables are well coated. Place in the oven to roast for 30 minutes and then leave to cool

  • Step 3

    Add 1 tbsp olive oil to a saucepan. Chop the onion and add to the heated saucepan, allow to gently cook until brown then remove from the heat and leave to cool

  • Step 4

    Once cooled, add the roasted vegetables, softened onion and vegetable stock water to your Ninja Kitchen food processor. Blend for 1 minute

  • Step 5

    Drain and rinse the butterbeans and add to the blender along with the fresh coriander, chilli flakes and plenty of salt and pepper. Blend again for 1 minute

  • Step 6

    Pour the smooth mixture into a saucepan and gently heat until hot and ready to serve!