The Unexpected Charm of Roasted Butternut Squash & Carrot Soup

Imagine a bowl of soup that captures the golden hues of late autumn leaves, with a velvety texture that’s both comforting and sophisticated. This roasted butternut squash and carrot soup is not your average puree — it’s a slow embrace for chilly days, echoing cozy memories and quiet mornings.

The magic begins with roasting, which transforms simple vegetables into caramelized treasures. As they cook, they release an irresistible aroma of toasted sweetness and earthiness, filling your kitchen with anticipation. It’s the kind of dish that feels both wholesome and indulgent, perfect for lingering over a warm spoonful.

This recipe stands out because it celebrates the humble root vegetable in a way that feels luxurious yet easy enough for weeknights. With every sip, you get a taste of autumn’s warmth, but it’s also a reminder of how simple ingredients can turn into something special. A bowl of this soup might become your new seasonal ritual.

Roasted Butternut Squash and Carrot Soup

This roasted butternut squash and carrot soup features smooth, velvety pureed vegetables with a rich, caramelized flavor developed through roasting. The dish culminates in a warm, thick consistency with a vibrant orange hue, ideal for cozy, chilly days.

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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: Comfort Food

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound butternut squash, peeled and cubed about 1-inch pieces
• 2 large carrots, peeled and chopped
• 2 tablespoons olive oil for roasting
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• to taste salt and pepper

Equipment

• Baking sheet
• Blender or immersion blender
• Large pot

Method

 

1. Preheat your oven to 400°F (200°C). Spread the cubed butternut squash and chopped carrots evenly on a baking sheet. Drizzle with olive oil, then toss to coat. Roast for about 25-30 minutes until vegetables are tender and slightly caramelized.
2. While the vegetables roast, sauté the chopped onion in a large pot with a splash of oil over medium heat until translucent and fragrant, about 5 minutes. Add minced garlic and cook for another minute, stirring constantly.
3. Remove the roasted vegetables from the oven and add them to the pot with the onion and garlic. Pour in the vegetable broth and bring to a gentle simmer. Let it cook for 10 minutes to allow flavors to meld.
4. Use an immersion blender or carefully transfer the mixture to a blender and blend until smooth and velvety. Be cautious of hot splashes if using a regular blender.
5. Return the pureed soup to the pot if needed, and season with salt and pepper to taste. Warm gently over low heat, stirring occasionally, until heated through.
6. Serve the soup hot in bowls, garnished with a drizzle of cream, a sprinkle of herbs, or a dash of extra black pepper if desired. Enjoy its rich, comforting texture and golden hue.

Notes

For a vegan option, skip any cream toppings. To add depth, include a pinch of smoked paprika or a splash of apple cider vinegar before serving.

In a world of busy days, taking the time to roast and blend vegetables like these helps slow down and reconnect with simple pleasures. Plus, the vibrant color alone brightens any gray day. This soup isn’t just nourishment — it’s a small celebration of the changing seasons.