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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
Cook Time 45 minutes
Total Time 1 hour
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.