Roasted Butternut Squash and Carrot Soup Recipe

Sometimes, the most comforting soups come from unexpected flavor combinations. I stumbled upon this recipe when craving something both sweet and savory, yet with a surprising depth. Roasted butternut squash and carrots create a naturally velvety base that feels like a warm hug on chilly days. The hint of maple syrup adds a gentle sweetness, elevating the simple ingredients into something memorable.

What makes this soup stand out is the roasting process – it caramelises the veggies, intensifying their flavours and filling the kitchen with a cosy aroma of roasted goodness. It’s a dish that feels rustic but refined, perfect for those days when you want something simple yet indulgent. Plus, it’s incredibly adaptable, whether you add a splash of coconut milk or a pinch of chili flakes.

Behind the Recipe

This soup came from combining two vegetables I almost always have around in fall—squash and carrots. On their own, each makes a solid soup, but together they balance each other really well. Roasting them side by side was the turning point; once I did that, the flavor felt fuller and more rounded, and the recipe stuck.

Recipe Origin or Trivia

Root-vegetable soups have been a staple in cooler seasons for centuries because squash and carrots store well and become naturally creamy when cooked. Roasting vegetables before blending is a more modern approach that enhances flavor without adding dairy.

Why You’ll Love This Recipe

• Naturally sweet and savory: No added sugar needed
• Deep roasted flavor: Roasting makes all the difference
• Smooth and creamy texture: Without heavy cream
• Simple ingredients: Easy to find and prepare
• Meal-prep friendly: Keeps well for days
• Comforting but light: Warm without being heavy
• Seasonally perfect: Ideal for fall and winter

Chef’s Pro Tips for Perfect Results

• Roast until caramelized: Color brings out sweetness
• Cut vegetables evenly: Ensures even roasting
• Blend thoroughly: Texture matters with simple soups
• Finish with acid: A splash of lemon or vinegar brightens the flavor

Kitchen Tools You’ll Need

1. Large baking sheet: For roasting vegetables
2. Parchment paper: Optional, for easier cleanup
3. Large pot or Dutch oven: For simmering
4. Blender or immersion blender: To puree the soup
5. Sharp knife and cutting board: For prep

Ingredients in This Recipe

1. Butternut squash: Roasted for sweetness and body
2. Carrots: Add color and natural sugar
3. Olive oil: Helps vegetables caramelize
4. Onion: Builds a savory base
5. Garlic: Adds warmth without overpowering
6. Vegetable broth: Keeps the soup light and balanced
7. Salt: Enhances natural flavors
8. Black pepper: Adds gentle heat
9. Optional cream or coconut milk: For added richness
10. Optional lemon juice or apple cider vinegar: For balance

Ingredient Substitutions

• Butternut squash → pumpkin: Similar texture and sweetness
• Carrots → parsnips: Slightly earthier flavor
• Vegetable broth → chicken broth: Adds savory depth
• Cream → coconut milk: Keeps it dairy-free

Ingredient Spotlight

• Butternut squash: Naturally creamy once blended
• Carrots: Bring sweetness that balances the squash

Roasted Butternut Squash and Carrot Soup

This soup features roasted butternut squash and carrots blended into a smooth, velvety puree with a hint of sweetness from maple syrup. The roasting process caramelizes the vegetables, intensifying their natural flavors and creating a rich, slightly smoky final texture. It’s a comforting, rustic dish with a vibrant orange color and a warm, inviting appearance.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Soup

Cuisine: comfort food

Calories: 150

Ingredients Equipment Method

Ingredients

  

• Butternut squash: Roasted for sweetness and body
• Carrots: Add color and natural sugar
• Olive oil: Helps vegetables caramelize
• Onion: Builds a savory base
• Garlic: Adds warmth without overpowering
• Vegetable broth: Keeps the soup light and balanced
• Salt: Enhances natural flavors
• Black pepper: Adds gentle heat
• Optional cream or coconut milk: For added richness
• Optional lemon juice or apple cider vinegar: For balance

Equipment

• Large baking sheet: For roasting vegetables
• Parchment paper: Optional, for easier cleanup
• Large pot or Dutch oven: For simmering
• Blender or immersion blender: To puree the soup
• Sharp knife and cutting board: For prep

Method

 

1. Preheat the oven: Set to 400°F (200°C)
2. Prepare vegetables: Peel and cube squash, slice carrots evenly
3. Season and roast: Toss with olive oil, salt, and pepper; roast until tender and caramelized
4. Cook aromatics: Sauté onion and garlic in a pot until soft
5. Add roasted vegetables: Transfer squash and carrots to the pot
6. Add broth: Pour in enough to cover
7. Simmer briefly: Cook for 10–15 minutes
8. Blend: Puree until smooth
9. Finish: Adjust seasoning and add cream or acid if using

You can also try out other recipes

Kardashian Vegan Pizza Recipe

Kardashian Salmon Avocado Salad Recipe

Texture & Flavor Secrets

• Roasting first: Prevents watery flavor
• Balanced sweetness: Carrots and squash complement each other
• Smooth blending: Creates a velvety finish

Cooking Tips & Tricks

• Add broth gradually: Control thickness
• Blend in batches if needed: For safety and smoothness
• Taste after blending: Flavors shift once pureed

What to Avoid

• Under-roasting vegetables: Leads to flat soup
• Too much liquid: Dilutes roasted flavor
• Skipping seasoning: Simple soups need salt

Nutrition Facts (Approximate per serving)

• Calories: 225
• Protein: 4g
• Fat: 8g
• Carbohydrates: 34g
• Fiber: 7g
• Sodium: 510mg

Preparation Time

• Prep: 20 minutes
• Roast: 35 minutes
• Cook: 15 minutes
• Total: About 1 hour 10 minutes

Make-Ahead and Storage Tips

• Refrigerate: Store up to 5 days
• Freeze: Freeze portions for up to 3 months
• Reheat gently: Add broth if thickened

How to Serve This Dish

• With bread: Crusty sourdough or toast
• As a starter: Small bowls before dinner
• For lunch: Paired with a simple salad

Creative Leftover Transformations

• Pasta sauce: Toss with cooked pasta
• Grain bowls: Spoon over rice or farro
• Vegetable base: Use under roasted vegetables
• Savory oats: Stir into oatmeal

Additional Tips

• Roast extra vegetables: Freeze for future soups
• Blend well: Texture is key
• Season slowly: Especially before adding acid

Make It a Showstopper

• Swirl with cream: Adds contrast and polish
• Top with seeds: Toasted pumpkin or sunflower seeds
• Finish with olive oil: A drizzle elevates the bowl

Variations to Try

• Ginger-spiced: Add fresh grated ginger
• Smoky version: Add smoked paprika
• Apple squash carrot: Roast apples with vegetables
• Curry-style: Add curry powder and coconut milk
• Extra creamy: Add a peeled potato before simmering

FAQ’s

1. Can I use frozen vegetables?: Yes, roast them first
2. Is this soup vegan?: Yes, without cream
3. Does it freeze well?: Very well
4. Can I make it thicker?: Use less broth
5. Can I blend it partially?: Yes, for a chunkier texture
6. Is it gluten-free?: Yes
7. Can I use an immersion blender?: Absolutely
8. How long does it last in the fridge?: About 5 days
9. Can I add protein?: White beans blend smoothly
10. Can I double the recipe?: Yes, it scales easily

Himani Jawa

Hi there! I’m Himani and welcome to Val’s Recipe Box. This little corner of the internet didn’t begin with me.
It began with Val my neighbourhood aunt whose kitchen held more warmth than any fireplace ever could.