Hidden Gem: Roasted Butternut Squash & Carrot Soup for Cold Days

Imagine the warm aroma of roasted vegetables filling your kitchen, the sweet scent of caramelized butternut squash mingling with earthy carrots. This soup transforms simple ingredients into a velvety, comforting bowl that feels like a hug on a chilly day. It7s a quiet celebration of fall flavors, perfect when you want something cozy and nourishing.

What sets this recipe apart is its emphasis on roasting, which intensifies the natural sweetness and adds depth to every spoonful. The process is no-fuss but results in a surprisingly complex flavor profile. Plus, it’s a great way to use up those seasonal vegetables sitting at the back of your fridge.

Roasted Butternut Squash and Carrot Soup

This soup features roasted butternut squash and carrots that develop a sweet, caramelized flavor during baking. The vegetables are blended into a smooth, velvety puree, resulting in a comforting, autumnal dish with a rich texture and vibrant color. The roasting process enhances their natural sweetness and deepens the overall flavor profile.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: Fall, Vegetarian

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 1 large butternut squash peeled, seeded and cubed
• 3 large carrots peeled and sliced
• 2 tablespoons olive oil for roasting
• 1 small onion roughly chopped
• 2 cloves garlic minced
• 4 cups vegetable broth
• to taste salt and pepper

Equipment

• Baking sheet
• Blender or immersion blender
• Knife
• Cutting board
• Large pot or saucepan
• Measuring cups and spoons

Method

 

1. Preheat your oven to 400°F (200°C). Place the cubed butternut squash and sliced carrots on a baking sheet. Drizzle with olive oil and toss to coat evenly.
2. Roast the vegetables in the oven for about 25-30 minutes, or until they are tender and lightly caramelized around the edges. The aroma will be sweet and inviting.
3. While the vegetables roast, chop the onion and mince the garlic. Sauté them in a large pot over medium heat with a splash of oil until translucent and fragrant, about 5 minutes.
4. Add the roasted vegetables to the pot with the sautéed aromatics. Pour in the vegetable broth, then season with salt and pepper to taste.
5. Bring the mixture to a gentle boil, then reduce the heat and simmer for about 10 minutes, allowing flavors to meld.
6. Remove the soup from heat and blend until smooth using an immersion blender directly in the pot, or transfer to a blender in batches. Blend until silky and creamy.
7. Taste and adjust seasoning with additional salt and pepper if needed. Return to the stove briefly if reheating is required.
8. Pour the hot soup into bowls and serve immediately, garnished with a drizzle of olive oil, a sprinkle of cracked pepper, or fresh herbs if desired.

Notes

For extra richness, add a splash of coconut milk or your favorite cream before blending. Leftovers can be stored in the refrigerator for up to 3 days.

This roasted butternut squash and carrot soup isnt just a meal; itfs an experience—smooth, slightly sweet, with a whisper of smoky char. On chilly evenings or when you need a quick but satisfying lunch, itfs a sure go-to that warms you from the inside out.

Enjoying a bowl like this feels like a small act of self-care, a reminder that simple ingredients can come together to create something truly comforting. As the seasons change, this soup remains a cozy staple, easy to adapt with various herbs or a burst of fresh lemon. Sometimes, the best meals are the ones that invite a moment of pause and gratitude.