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Roasted Butternut Squash and Carrot Soup

This soup is made by roasting chunks of butternut squash and carrots until caramelized, then blending them into a smooth, velvety puree. The final dish features a vibrant orange color and a warm, comforting texture with rich, earthy sweetness from the vegetables.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Fall, Vegetarian
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb butternut squash peeled, seeded, and cut into chunks
  • 3 large carrots peeled and sliced
  • 2 tablespoons olive oil for roasting
  • 1 quart vegetable broth plus more if needed
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 teaspoon ground cinnamon optional, for depth
  • to taste salt and pepper for seasoning
  • 1/4 cup coconut milk or heavy cream for richness, optional

Equipment

  • Chef's knife
  • Baking sheet
  • Blender or immersion blender
  • Large Pot

Method
 

  1. Preheat the oven to 400°F (200°C). Spread diced butternut squash and sliced carrots evenly on a baking sheet, then drizzle with olive oil and toss to coat. Roast until tender and caramelized around 25-30 minutes, filling your kitchen with a sweet, nutty aroma.
  2. While the vegetables roast, heat a tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook until translucent and fragrant, about 5 minutes, stirring occasionally.
  3. Add the minced garlic and ground cinnamon to the onions, cooking for another minute until the garlic is golden and the mixture smells warm and inviting.
  4. Once the roasted vegetables are ready, add them to the pot along with the vegetable broth. Bring the mixture to a gentle simmer and cook for about 10 minutes, allowing flavors to meld and vegetables to soften further.
  5. Use an immersion blender or transfer the soup carefully to a blender and blend until smooth and velvety. Be cautious to vent the lid if blending hot, or blend in batches with a towel over the lid.
  6. Return the blended soup to the pot if using a traditional blender. Stir in coconut milk or heavy cream and heat through, adjusting seasoning with salt and pepper to taste. If the soup is too thick, add a splash more broth to loosen it.
  7. Once warmed and seasoned to your liking, ladle the soup into bowls. Garnish with a drizzle of extra coconut milk or a sprinkle of toasted seeds if desired, and serve hot.

Notes

For an extra layer of flavor, sprinkle with chopped herbs or a dash of nutmeg before serving. This soup can be stored in the fridge for up to 3 days or frozen for longer shelf life.