Roasted Butternut Squash and Carrot Soup
This soup is made by roasting butternut squash and carrots until caramelized, then blending them into a smooth, velvety mixture. The final dish has a vibrant orange hue with a silky texture that’s both comforting and warming, perfect for fall or winter days.
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Calories: 180kcal
Servings: 4
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
For an extra creamy texture, add a splash of coconut milk before blending. Adjust seasonings to taste before serving.
Nutrition
Calories: 180kcal | Carbohydrates: 35g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 700mg | Sugar: 8g | Vitamin C: 20mg | Calcium: 30mg | Iron: 1mg