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Roasted Butternut Squash and Carrot Soup

This soup is made by roasting sweet butternut squash and carrots until caramelized, then blending them into a smooth, velvety puree. The dish features a warm, vibrant orange color and a thick, creamy texture with a slightly smoky undertone, often enhanced with warming spices like cinnamon and ginger.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Fall
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb butternut squash peeled and cubed
  • 2 large carrots peeled and sliced
  • 2 cloves garlic minced
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 2 cups vegetable broth plus extra for thinning if needed
  • 1 tablespoon olive oil
  • to taste salt and pepper

Equipment

  • Baking sheet
  • Blender

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the cubed butternut squash and sliced carrots evenly on a baking sheet. Drizzle with olive oil and toss to coat thoroughly.
  2. Roast the vegetables in the oven for about 25-30 minutes, or until they are tender and begin to caramelize around the edges, filling your kitchen with a sweet aroma.
  3. While the vegetables roast, heat a small amount of oil in a pot over medium heat. Add the minced garlic, and sauté until fragrant—about 1 minute, listening for the sizzling and smelling the aroma.
  4. Add the roasted vegetables to the pot, along with the ground cinnamon and ginger. Stir well to coat the vegetables with the spices, releasing their warm fragrances.
  5. Pour in the vegetable broth, bringing the mixture to a gentle simmer. Let it cook for about 10 minutes to allow the flavors to meld and the spices to develop.
  6. Use an immersion blender directly in the pot to blend the mixture until smooth and creamy, or transfer to a blender in batches—be careful with the hot liquid. Blend until the soup is silky with no visible chunks.
  7. Taste the soup and season with salt and pepper as needed. If the soup is too thick, stir in a splash of broth to loosen it to your preferred consistency.
  8. Return the soup to a gentle simmer for another 2-3 minutes, allowing the flavors to settle and the temperature to warm through.
  9. Serve the hot, velvety soup in bowls, garnished with a drizzle of olive oil or a sprinkle of fresh herbs if desired, revealing its bright orange hue and inviting aroma.

Notes

For an extra touch, top with a dollop of sour cream or a sprinkle of toasted pumpkin seeds. Adjust spices to your taste for a warmer or milder flavor. Leftovers reheat nicely for up to 3 days.