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Roasted Butternut Squash and Carrot Soup

This roasted butternut squash and carrot soup combines caramelized vegetables that are baked until tender and slightly charred, then blended into a smooth, velvety puree. The roasting process enhances their natural sweetness and adds a smoky depth, resulting in a warm, comforting soup with a rich, thick texture.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Baking sheet
  • Blender or Immersion Blender
  • Knife
  • Peeler
  • Cutting board

Method
 

  1. Preheat your oven to 400°F (200°C). Arrange the cubed butternut squash and chopped carrots on a baking sheet. Drizzle with olive oil and toss to coat evenly.
  2. Roast the vegetables for about 35-40 minutes until they are tender and slightly caramelized around the edges, filling your kitchen with a sweet, roasted aroma.
  3. Meanwhile, in a large pot, sauté diced onion and minced garlic in a teaspoon of olive oil over medium heat until the onion becomes translucent and fragrant, about 5 minutes.
  4. Once the roasted vegetables are done, add them to the pot with the sautéed aromatics. Pour in the vegetable broth and bring to a gentle simmer.
  5. Use an immersion blender to blend the soup directly in the pot until smooth and creamy, or transfer in batches to a regular blender, processing until velvety.
  6. Return the blended soup to a gentle simmer. Taste and season with salt and pepper as desired, allowing flavors to meld for a few minutes.
  7. Serve the soup hot, garnished with a swirl of cream or a sprinkle of fresh herbs if desired, and enjoy its comforting, velvety texture.

Notes

For an extra smoky flavor, toss some smoked paprika with the roasted vegetables before blending.