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Serve Roasted Butternut Squash and Carrot Soup

Roasted Butternut Squash and Carrot Soup

This creamy soup is made by roasting sweet butternut squash and carrots until caramelized, then blending them into a velvety, flavorful purée. The roasting process adds smoky, earthy notes, resulting in a rich, comforting bowl with a smooth texture and a hint of charred depth, perfect for cozy winter nights.
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Course: Main Course
Cuisine: Comfort Food
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Calories: 180kcal
Author: James Taylor
Servings: 4

Equipment

Ingredients

  • 1 kg butternut squash peeled, seeded, and cubed
  • 3 large carrots peeled and chopped
  • 2 cm fresh ginger grated
  • 2 tablespoons olive oil good quality
  • 4 cups vegetable broth low sodium preferred
  • to taste salt adjust during cooking
  • to taste black pepper freshly ground
  • 1/4 cup coconut milk optional, for creaminess

Instructions

  • Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
    Preheat the oven to **400°F (200°C)** and line a baking sheet with parchment paper
  • Peel, seed, and cut the butternut squash into 2.5cm (1-inch) cubes, and peel the carrots, chopping them into similar-sized pieces.
  • Toss the squash and carrots with olive oil, grated ginger, salt, and pepper until evenly coated. Spread them out in a single layer on the prepared baking sheet.
    Roast the vegetables for 30-40 minutes
  • Roast the vegetables for 30-40 minutes, flipping halfway, until they are golden around the edges and smell sweet and earthy.
    Roast the vegetables for 30-40 minutes
  • Transfer the roasted vegetables to a large pot and pour in the vegetable broth, just enough to cover the vegetables comfortably.
    Transfer the roasted vegetables to a large pot and pour in the vegetable broth, just enough to cover the vegetables comfortably
  • Bring the mixture to a gentle simmer over medium heat, cooking for about 10 minutes to let flavors meld. Taste and adjust seasoning if needed.
    Bring the mixture to a gentle simmer over medium heat, cooking for about 10 minutes to let flavors meld
  • Use an immersion blender to purée the soup directly in the pot until smooth and velvety, or carefully transfer in batches to a blender and blend until silky.
    Use an immersion blender to purée the soup directly in the pot until smooth and velvety, or carefully transfer in batches to a blender and blend until silky
  • Return the puréed soup to low heat, stir in the coconut milk if using, and simmer for another 5 minutes to warm through and enrich the flavor.
    Return the puréed soup to low heat, stir in the coconut milk if using, and simmer for another 5 minutes to warm through and enrich the flavor
  • Taste the soup and adjust the seasoning with more salt or pepper as needed. It should be bright, smooth, and inviting.
    Taste the soup and adjust the seasoning with more salt or pepper as needed. It should be bright, smooth, and inviting
  • Serve hot, garnished with a drizzle of extra virgin olive oil or a sprinkle of fresh herbs if desired. Enjoy the cozy, smoky sweetness in every spoonful!
    Serve Roasted Butternut Squash and Carrot Soup

Nutrition

Calories: 180kcal | Carbohydrates: 35g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Sodium: 600mg | Potassium: 700mg | Sugar: 8g | Vitamin C: 15mg | Calcium: 30mg | Iron: 2mg