Hidden Gem: Roasted Butternut Squash & Carrot Soup with a Touch of Maple

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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 caramelizes the veggies, intensifying their flavors and filling the kitchen with a cozy 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.

WHY I LOVE THIS RECIPE?

  • It transforms humble ingredients into a dish that tastes like fall in every spoonful.
  • The roasting makes the flavors punch through—somewhere between sweet and smoky.
  • I love how the kitchen fills with a caramelized aroma that lingers after baking.
  • It’s forgiving—perfect for experimenting with spices or adding a hint of ginger.
  • Each bowl feels like a cozy retreat from the chaos outside.

AVOID MY DISASTER (You’re Welcome)

  • FORGOT to peel the butternut squash? Sticky fingers and a tough peel—slice before roasting!
  • DUMPED extra oil on the veggies? Roast at a lower heat next time for even caramelization.
  • OVER‑TORCHED the carrots? Reduce oven temp and stir midway, or enjoy the smoky flavor.
  • FORGOT to blend? Lumpy soup ruins the velvety feel—use an immersion blender until smooth.

QUICK FIXES THAT SAVE YOUR DAY

  • When soup is too thick, splash in warm vegetable broth and simmer gently.
  • Patch blandness with a drizzle of honey or splash of apple cider vinegar.
  • Shield burning by covering the sheet pan with foil partway through roasting.
  • If the aroma is faint, add a pinch of smoked paprika for depth.
  • When in doubt, stir in a splash of coconut milk—silky, fragrant, and instantly richer.

As seasons shift and comfort food feels more essential than ever, this soup offers both nostalgia and a cozy new spin. Its earthy sweetness and roasted char give it a familiar warmth that’s perfect for chilly days or lazy weekends. Each spoonful wraps you in a mellow, slightly smoky embrace that’s hard to resist.

In these times, it’s often the simple things that bring the most joy. This soup reminds me that nourishing meals don’t have to be complicated or fussy—just hearty, flavorful, and made with love. A bowl of this might not change the world, but it sure can make a dull day feel just a little brighter.

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
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: comfort food
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 1 pound butternut squash peeled, seeded, and cubed
  • 3 large carrots peeled and sliced
  • 2 tablespoons olive oil for roasting
  • 1 tablespoon maple syrup for a touch of sweetness
  • 4 cups vegetable broth warm for blending
  • to taste salt
  • to taste pepper

Equipment

  • Baking sheet
  • Immersion blender or regular 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, then roast for about 30-35 minutes until the vegetables are tender and slightly caramelized, filling your kitchen with a sweet, roasted aroma.
  2. Remove the roasted vegetables from the oven and let them cool slightly. Transfer the squash and carrots into a blender or use an immersion blender directly in the pot. Add the maple syrup and blend until smooth and velvety, about 1-2 minutes. Use caution while blending hot liquids.
  3. Pour the blended mixture into a large pot and stir in the warm vegetable broth. Bring the soup to a gentle simmer over medium heat, allowing the flavors to meld and any foam to subside. Taste and season with salt and pepper as desired.
  4. Once heated through and seasoned to your liking, remove the pot from the heat. Use an immersion blender to blend again directly in the pot if needed, for an extra silky texture. Alternatively, transfer to a blender in batches for a smooth, uniform consistency.
  5. Pour the hot soup into bowls, and optionally garnish with a drizzle of olive oil, a sprinkle of freshly ground pepper, or chopped herbs. The vibrant orange color should look rich and inviting, with a smooth, velvety surface.
  6. Enjoy your cozy bowl of roasted butternut squash and carrot soup, perfect for chilly days and comforting mealtime moments.

So gather your vegetables, turn on the oven, and let the rich, sweet aroma do its magic. This roasted butternut squash and carrot soup is a gentle reminder that comfort starts with warmth and a little bit of roasted caramelization. Sometimes, it’s the simplest recipes that create the most lasting memories.

Enjoy each spoonful as a small celebration of seasonality and the beauty of humble ingredients. Whether it’s a quiet night in or a crowd-pleaser for friends, this soup brings a cozy, heartfelt touch to any table. It’s a dish that’s as comforting as a favorite sweater and as satisfying as a good laugh.

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