Autumn’s Hidden Treasure: Roasted Butternut Squash & Carrot Soup

As the leaves turn and there’s a crispness in the air, I find myself craving more than just the usual pumpkin spice. This soup, with its velvety blend of roasted butternut squash and sweet carrots, feels like capturing autumn in a bowl. The aroma of caramelized vegetables filling my kitchen is a reminder of cozy weekends and golden afternoons.

Roasting transforms humble vegetables into something deeply flavorful, bringing out their natural sweetness and adding a smoky depth. This recipe respects the season’s bounty and celebrates it with simple, wholesome ingredients that nourish both body and soul. It’s a perfect way to turn a busy weekday into a comforting, nourishing moment.

Roasted Butternut Squash and Carrot Soup

This soup features roasted butternut squash and sweet carrots blended into a smooth, velvety texture. The roasting process caramelizes the vegetables, enhancing their natural sweetness and smoky depth, resulting in a warm, inviting bowls of soup with a rich appearance. It is often finished with a splash of cream or herbs for added flavor.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Main Course

Cuisine: Fall, seasonal

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound butternut squash peeled, seeded, and cut into chunks
• 3 medium carrots peeled and chopped
• 2 tablespoons olive oil for roasting
• 1 medium onion diced
• 2 cloves garlic minced
• 4 cups vegetable broth
• 1/2 cup cream optional, for serving
• to taste salt and pepper for seasoning

Equipment

• Baking sheet
• Blender or immersion blender
• Chef’s knife
• Cutting board
• Large pot or saucepan
• Wooden spoon or spatula

Method

 

1. Preheat the oven to 400°F (200°C). Spread the butternut squash chunks and chopped 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 until they are tender, caramelized, and slightly browned around the edges. The aroma will be sweet and smoky.
3. While the vegetables roast, heat a large pot over medium heat and add a drizzle of olive oil. Sauté the diced onion until it becomes soft and translucent, about 5 minutes.
4. Add the minced garlic to the onions and cook for another minute until fragrant, being careful not to burn it.
5. Once the roasted vegetables are ready, transfer them to the pot with the sautéed onions and garlic.
6. Pour in the vegetable broth and bring the mixture to a gentle simmer. Allow it to cook for 10 minutes, which helps all flavors meld together.
7. Use an immersion blender or transfer the soup carefully to a blender and blend until smooth and velvety. Be cautious with hot liquids!
8. Return the blended soup to the pot, stir in the cream if using, and season with salt and pepper to taste. Warm through for a few minutes.
9. Taste the soup and adjust seasoning as needed. The final soup should be rich, smooth, and invitingly fragrant.
10. Serve the soup hot, garnished with a swirl of cream or fresh herbs if desired. Enjoy the cozy warmth in each spoonful.

Notes

For extra flavor, sprinkle with toasted pumpkin seeds or a drizzle of extra olive oil before serving.

This soup is not just about flavor but also about slowing down and appreciating the little joys of seasonal produce. It’s a reminder that comfort can be simple, filling, and surprisingly quick to prepare. A small marker of the season I’ll be coming back to long after the last leaf has fallen.