Rarely do we think about the hidden symphony of flavors when roasting vegetables. This recipe transforms humble butternut squash and carrots into a vibrant, silky soup that captures the essence of fall in every spoonful. The caramelized edges develop a sweet, smoky aroma that fills your kitchen perfectly.
What excites me most is how this soup balances simplicity with a surprising depth. No fancy gadgets needed—just a baking sheet and a blender. It’s a celebration of earthy sweetness, melded into a smooth, comforting bowl that makes every chilly day brighter.
WHY I LOVE THIS RECIPE?
- The roasted flavor unlocks a deep, nostalgic sweetness I grew up loving.
- Buoys my mood with a warm, spicy kick that makes me forget the cold outside.
- The vivid orange color feels like a little piece of sunshine in a bowl.
- It’s genuinely effortless, yet feels like a special treat every time.
- I take a quiet pride in how versatile this soup is—perfect for leftovers or a quick lunch.
AVOID MY DISASTER (You’re Welcome)
- FORGOT to toss vegetables with oil? The edges got burnt. Simply toss thoroughly next time.
- DUMPED too much liquid into the blender? Soup lost its thickness. Use less or add more veg.
- OVER-TORCHED the edges? Smell turned smoky and bitter. Scrape off char and start again.
- MISSED the seasoning? Soup tasted flat. Always taste and adjust before blending fully.
QUICK FIXES THAT SAVE YOUR DAY
- IF the soup is too thick, splash in warm broth and blend briefly for smoothness.
- WHEN it’s too bland, sprinkle in a pinch more salt and roasted garlic.
- SHIELD your blender with a towel to prevent splatters while pureeing hot soup.
- IF you smell burning, immediately turn off and set aside. Rescue with fresh vegetables.
- PLASH a dash of maple syrup for a caramel accent and irresistible aroma.
As the leaves turn and temperatures dip, this comforting soup feels like a hug from autumn itself. Roasting brings out the natural sweetness and intensifies the flavors, making each spoon a warm escape. It’s a simple way to celebrate the season without sacrificing time or effort.
In times like these, when we crave cozy, nourishing meals, this soup offers a quick, forgiving option that truly delights. The rich aroma, smooth texture, and vibrant hue make it a dish worth savoring long after the last spoonful.
Roasted Butternut Squash and Carrot Soup
Equipment
- Blender
- Chef's Knife
Ingredients
- 1 pound butternut squash peeled, seeded, and cut into chunks
- 3 large carrots peeled and cut into chunks
- 2 tablespoons olive oil for roasting
- 1 clove garlic roasted with vegetables
- 2 cups vegetable broth or chicken broth
- to taste salt and pepper
- 1 teaspoon maple syrup maple syrup optional, for a caramel touch
Instructions
- Preheat your oven to 400°F (200°C). Spread the squash and carrots on a baking sheet, drizzle with olive oil, and toss to coat evenly. Roast for about 30-35 minutes, until the edges are golden and caramelized.
- Remove the vegetables from the oven and let them cool slightly. Then, peel the garlic clove, and set it aside with the roasted vegetables.
- Transfer the roasted vegetables and garlic into a blender. Pour in one cup of vegetable broth and blend until smooth and silky, stopping to scrape down the sides as needed.
- Add the remaining broth gradually until the soup reaches your desired consistency. Season with salt, pepper, and a splash of maple syrup for depth.
- Pour the soup into a pot and warm over medium heat for about 5-10 minutes, stirring occasionally, until heated through and flavorful.
- Scoop the hot soup into bowls, garnish with optional herbs if desired, and enjoy the rich, velvety texture with a vibrant orange color and a sweet, smoky aroma.
Notes
Nutrition
This roasted butternut squash and carrot soup reminds us that the simplest ingredients carry the most flavor. Its rich, velvety texture and sweet undertones make it a seasonal favorite that’s still easy enough for any day. It’s a reminder that comfort food can be both beautiful and straightforward.
Seasonal, nourishing, and just a little indulgent—this soup is the kind of dish that feels like a tiny celebration. The quiet pleasure of spooning a bowl full of warmth and sweetness is a small luxury. Perfect for quiet evenings or quick lunches, it’s a dish I’ll keep coming back to as the seasons change.
