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.
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.
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.
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.
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.
Enjoy your cozy bowl of roasted butternut squash and carrot soup, perfect for chilly days and comforting mealtime moments.
