Go Back

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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