This post may contain affiliate links. Please read our disclosure policy.

This roasted fall vegetable soup has butternut squash, carrots, and sweet potatoes. It’s silky, naturally sweet, and totally delicious! It’s sure to warm you up on a chilly day.

Love nourishing fall soups? Try my Butternut Squash Soup.

close-up or a bowl of pureed vegetable soup

Why you’ll love it

This lovely fall soup has all your favorite seasonal veggies. Roasting the vegetables beforehand makes this soup crazy good. They’re sweet and lightly caramelized, giving the soup an incredible flavor boost! Trust me, you’re not going to want to skip oven roasting the vegetables until golden. It’s a total game changer.

An added bonus is that this smooth, velvety pureed soup is great for freezing, so you can make a big batch and enjoy it throughout the season. A cozy meal can be ready anytime you’re craving it. I hope this roasted vegetable soup recipe is a satisfying meal when it turns to sweater weather!

How to peel butternut squash

  • Use a sharp knife to peel a butternut squash quickly and easily. The peel is thick, so potato peelers don’t do a great job. Cut the squash in half and then into quarters, and then just use a chef’s knife to cut the peel off. Ensure the chunks are stable on the cutting board so you don’t have any accidents. Or you can be more precise and peel it with a knife like you’d peel an apple. Either way works.

What you’ll need

  • Butternut squash, sweet potatoes, and carrots – this trio of vegetables gives a wonderfully earthy yet sweet quality to the soup. They’re the seasonal stars of this soup!
  • Onions and garlic – we’re using plenty of these classic aromatics that taste even better when roasted
  • Olive oil – to coat the veggies so that they get nicely browned in the oven
  • Broth – you can use chicken or vegetable broth. Either way, it adds way more flavor to the soup than just using water would
  • Cinnamon – it just goes so undeniably well with fall vegetables and gives that warm, seasonal quality to the soup
  • Cayenne pepper – optional, but a pinch adds a little robust kick (not overwhelmingly spicy or anything)
  • Coconut milk – it’s what makes our soup luxuriously creamy without being heavy

How to make roasted vegetable soup

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

sliced fall vegetables on a baking sheet before and after going in the oven

Prep the veggies, then add them to two baking sheets and roast at 400F until they’re softened and starting to lightly brown, in about 45-50 minutes.

adding broth to roasted vegetables in a soup pot for fall vegetable soup

Transfer the cooked vegetables to a soup pot and add in the broth, cinnamon, and a pinch of cayenne pepper (optional). Bring to a boil and simmer for 5 minutes.

using an immersion blender to blend roasted vegetable soup

Stir in the coconut milk, then blend the soup with an immersion blender or in batches with a regular blender. Season generously with salt & pepper. Add extra broth to thin the soup as needed.

Pro tip

  • To roast the veggies, play it by ear. Depending on how small/large you chop them means the cooking time could vary a bit. You can always pop them back in the oven if they need more time. 

Substitutions and variations

  • The garlic mellows out as it roasts, but you can definitely taste it in this roasted veggie soup. Use as much or as little as you want depending on how much you like garlic. You could add up to a whole head of garlic if you want.
  • You can definitely buy pre-cut squash to make prep easier or if you’re unable to cut a squash for any reason.
  • I used a small 5 oz can of Thai Kitchen coconut milk. If you can’t find those, use about 3/4 cup of coconut milk from a normal sized can, or just add the whole can if you want it to be extra creamy!

What to serve with it

  • Top it with my Easy Homemade Croutons for a tasty crunch.
  • A slice of whole grain rustic bread would be fantastic. Sourdough is another favorite of mine to pair with most soups.
  • A side salad with mixed greens and my homemade Ranch, Honey Mustard, or Creamy Balsamic dressing would also make it a great complete meal.
pot of roasted fall vegetable soup

Leftovers and storage

  • Leftovers of this soup will keep in the fridge in an airtight container for 3-4 days.
  • Reheat on the stove over a low heat, or microwave until warm.
  • This soup freezes well! Store in your freezer for up to three months.
roasted vegetable soup in two bowls

Questions about this roasted fall vegetable soup? Did you make it? Talk to me in the comments below! You can also find me on Instagram to show me your creations.

close-up or a bowl of pureed vegetable soup
5 from 5 votes

Roasted Fall Vegetable Soup

This roasted fall vegetable soup has butternut squash, carrots, and sweet potatoes. It's silky, naturally sweet, and totally delicious! It's sure to warm you up on a chilly day.
Prep: 20 minutes
Cook: 1 hour
Total: 1 hour 20 minutes
Servings: 6


  • 2 pounds butternut squash peeled & diced
  • 2 pounds sweet potatoes peeled & diced
  • 1 pound carrots peeled & sliced
  • 8 cloves garlic peeled, see note
  • 1 medium onion peeled & cut into quarters
  • 2 tablespoons olive oil
  • Salt & pepper to taste
  • 4 cups chicken or vegetable broth + more as needed
  • 1/4 teaspoon ground cinnamon
  • 1 pinch cayenne pepper optional
  • 5 ounces coconut milk see note


  • Preheat the oven to 400F. Line 2 baking sheets with parchment paper or foil. Place the oven racks in the top third and bottom third of the oven.
  • Prep the veggies, garlic, and onion (see blog post on how to safely cut butternut squash if you've never done it before). Try to cut the squash and sweet potatoes approximately the same size. Add the veggies to the baking sheets and toss with the olive oil and season with some salt & pepper.
  • Roast the veggies for 45-50 minutes or until they're tender and starting to brown/caramelize.
  • Transfer the veggies to a soup pot and add the broth, cinnamon, and cayenne pepper. Bring the soup to a boil, then reduce the heat and simmer for about 5 minutes.
  • Pour in the coconut milk and blend the soup using an immersion blender right in the pot or transfer to a regular blender and blend in batches (do this carefully if you're not letting the soup cool first!). You will likely need to add more broth to thin the soup out.
  • Season with extra salt & pepper as needed (I was pretty generous with both).


  • I used one of those small cans of Thai Kitchen coconut milk. If you can’t find those, use about 3/4 cup of coconut milk from a regular sized can, or just add the entire can if you want it to be extra creamy.
  • The garlic mellows out as it roasts, but you can definitely taste it in the soup. Use as much/little as you want depending on how much you like garlic. You could add up to a whole head of garlic if you love the flavor.
  • You can buy pre-cut squash to make prep easier.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

Leave a star rating and comment below!

Hi! I’m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

The Salt & Lavender cookbook is here! Order Now

Leave a comment

Please leave a recipe rating!

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 5 stars
    This soup has been a favorite in our house since the first time we made. We make this soup at least once a month during the fall and winter.

  2. 5 stars
    I’ve made this several times and love it but made a few changes. I increased the cinnamon to 3/4 tsp and added 1 tsp grated ginger. I also used the entire can of coconut milk and 5 to 6 cups unsalted chicken broth. I used my blender to blend the roasted veggies and chicken broth in several batches as this recipe makes quite a bit of soup. I don’t recommend blending or even using an emersion blender once the coconut milk is added. I initially did this and the soup got very “fluffy” much like making whipped cream. So I blend everything but the milk putting each batch into a soup pot and then add the coconut milk to the pot. Freezes nicely!!

  3. The garlic was not too much. I sprinkled veggies with some thyme while roasting the second time I made this and I think it gave some great autumn/winter flavor. Yum!

    1. You’re welcome, Darlene! Thrilled you enjoyed it, and thank you for leaving a 5-star review. πŸ™‚

  4. 5 stars
    Just made this today! It makes a ton so great for freezing for later. I Live it! Next time I may not blend it so much I like having the chunky vegetables and more of a broth soup which is very doable. I had to add more like 6 cups of veggie broth but all in all it is delicious

  5. Hi! I will make this soup soon. The roasted variety of vegetables sounds great! I love garlic too. Have you added ginger to this soup? Perhaps with the garlic it’s not a good combination. Another butternut soup recipe we like has ginger in it.

  6. I made this today and everything was pretty easy! Of course the prepping took the longest for me, the peeling and cutting, but it’s goes by so fast and taste yummy!! I added just a little more salt at the end for my taste!! Definitely recommend saving this and enjoying with some bread on the side 😊

  7. 5 stars
    I made this tonight! I am always looking for a great soup with butternut squash, and this one is now my favorite by far. It has a great balance between savory and sweet. Thank you for the recipe! It’s perfect!