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This roasted veggie soup is loaded with butternut squash and carrots seasoned with Moroccan inspired flavors of curry powder, cumin, paprika and sage.
It’s hearty, inviting and super cozy when the temps start to drop and you still want to make sure you’re getting all your veggies!
How to make Moroccan roasted veggie soup:
You’ll season butternut squash, carrots, onion and garlic with Moroccan inspired seasonings including curry powder, cumin, paprika, thyme, sage, ginger and cinnamon.
It’s quite a myriad of herbs and spices, I know. But they all play off each other perfectly and create a harmonious flavor that really compliments the veggies, but still allows them to shine.
The seasoned veggies will have an hour long roast in the oven, which means you have an hour to do whatever you want! Walk the dog, get some laundry done or put your feet up and enjoy the latest series you’re binge watching on Netflix.
Then you’ll give everything a quick blend with vegetable stock, add a moderate pour of heavy cream and a splash of white balsamic vinegar.
Garnish with a drizzle of heavy cream, fresh chopped cilantro and a fruity burst of pomegranate seeds.
Can I make this roasted veggie soup vegan?
Yes! Simply sub the heavy cream for coconut milk and this soup is vegan!
I am OBSESSED with coconut milk and if I’d had some on hand for this recipe, I would have used it in place of the heavy cream.
If you’ve never worked with coconut milk before, you should know the the coconut flavor is very subtle and mild, so your soup isn’t going to end up tasting like coconut milk.
Plus, there’s so many spices in here that the addition of heavy cream or coconut milk is really more for texture than flavor in this recipe.
Can I make this squash soup ahead of time? Does it work well for meal prep?
Yes! This is a dream meal prep recipe! It’s easy to throw together, reheats beautifully and will stay good in the fridge for up to a week.
When it comes time to reheat, just pop it in the microwave or on the stove over medium heat until warmed through.
Can I use other veggies instead of carrots and squash in this soup?
Sure! Do you have some parsnips on hand? Rutabaga to use up? Beets that are about to go bad? Feel free to use any root veggie in place of the carrots in this recipe.
You could also use any kind of squash (not just butternut) for the squash portion.
As long as the ratios stay the same, the soups consistency should remain comparable. Just remember that if you switch out the veggies, the color will change as well!
Tips for making the best Moroccan Squash Soup:
- You can easily make this soup vegan by replacing the heavy cream with coconut milk!
- If using other roots vegetables in place of carrots, be sure the ratios remain the same so the consistency of the soup is not compromised.
- To reheat this soup, heat on the stove over medium heat until warmed through.
Other hearty veggie soups you’ll love:
- Vegan Tomato Soup
- Easy Broccoli Cheese Soup
- Roasted Carrot Soup
- Curried Squash Soup
- Vegan Curry Lentil & Potato Soup
- Creamy Tuscan Tomato Tortellini Soup
This soup is the best way to highlight those early Fall veggies picked at the peak of freshness. Roasted with just the right amount of seasoning the flavors are distinct, yet subtle, cozy and comforting.
- 1 medium butternut squash halved lengthwise, seeds and pulp removed
- 1 lb. carrots, cut into 3” long pieces
- 1 head unpeeled garlic halved widthwise
- 1 yellow onion, peeled cut into 4 wedges
- 3 tablespoons + 1 teaspoon olive oil
- 1 tablespoon curry powder
- 1 tablespoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- kosher salt
- fresh cracked pepper
- 32 oz. vegetable stock
- 1/2 cup heavy cream
- 1 tablespoon white balsamic vinegar
- crumbled goat cheese
- fresh chopped cilantro
- pomegranate seeds
- Heat oven to 400 degrees.
- Place garlic in the center of a small piece of foil, drizzle cut sides with 1 teaspoon olive oil and sprinkle with salt and pepper. Fold the corners of the foil up, creating a sealed pouch around the garlic.
- Lay squash cut side up on a foil or parchment lined baking sheet. Arrange carrot and onion in a single layer next to squash and garlic packet on the baking sheet.
- Drizzle squash, carrots and onion with the remaining 3 tablespoons olive oil.
- In a small bowl combine curry powder, cumin, paprika, thyme, sage, ginger, cinnamon and a large pinch of salt and pepper. Sprinkle about 2/3 of the spice mixture across the surface of the squash, carrots and the onion wedges. Set the remaining seasoning aside.
- Roast veggies for 1 hour or until the squash and carrots are fork tender. Remove from oven and allow to cool for a few minutes.
- Then remove skin from squash and transfer it along with the carrots and onions to a high speed blender.
- Squeeze roasted garlic from the skins and into the blender as well. Add the vegetable stock and blend on high for about 3-5 minutes or until it is smooth.
- Pour pureed mixture into a large pot over medium heat. Stir in heavy cream, vinegar and the remaining seasoning mixture. Cover and simmer for 10 minutes.
- Garnish with crumbled goat cheese, fresh chopped cilantro and pomegranate seeds.
You can easily make this soup vegan by replacing the heavy cream with coconut milk!
If using other roots vegetables in place of carrots, be sure the ratios remain the same so the consistency of the soup is not compromised.
To reheat this soup, heat on the stove over medium heat until warmed through.
Keywords: carrot soup, squash soup, roasted vegetable soup, fall vegetable soup, winter vegetable soup