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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
Cook Time 30 minutes
Total Time 45 minutes
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.