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Roasted Butternut Squash and Carrot Soup

This soup involves roasting chunks of butternut squash and carrots until caramelized to develop depth of flavor. After roasting, the vegetables are blended into a smooth, velvety soup with a slightly smoky undertone, resulting in a warm, comforting dish with a rich texture and natural sweetness.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound butternut squash peeled and cubed
  • 2 large carrots peeled and chopped
  • 3 cloves garlic minced
  • 2 tablespoons olive oil for roasting and sautéing
  • 4 cups vegetable broth or chicken broth for richer flavor
  • to taste salt and pepper for seasoning

Equipment

  • Baking sheet
  • Blender or immersion blender
  • Chef's knife
  • Cutting board
  • Large pot

Method
 

  1. Preheat your oven to 400°F (200°C) and spread the cubed butternut squash and chopped carrots on a baking sheet. Drizzle with olive oil, season with a pinch of salt, and toss to coat evenly. Roast for about 30-35 minutes until the vegetables are golden and caramelized around the edges.
  2. While the vegetables are roasting, heat a tablespoon of olive oil in a large pot over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant and just starting to turn golden, filling the kitchen with a warm aroma.
  3. Once the garlic is fragrant, transfer the roasted vegetables into the pot. Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook for 10 minutes to allow the flavors to meld and the vegetables to soften further.
  4. Use an immersion blender directly in the pot, or carefully transfer the mixture into a blender in batches, and blend until completely smooth and creamy. Be cautious with hot liquids—leave some space in the blender lid for venting.
  5. Return the blended soup to the pot (if you used a blender) and heat through over low heat, adjusting seasoning with salt and pepper to taste. The soup should be velvety with a slight smoky hue from the roasted vegetables.
  6. Serve the soup hot in bowls, optionally garnished with a drizzle of cream, a sprinkle of fresh herbs, or a dash of chili flakes for extra warmth and flavor. Enjoy the cozy, caramelized sweetness and smoky undertones with every spoonful.

Notes

For a richer flavor, add a splash of coconut milk or a dash of smoked paprika before blending.