Autumnal Spice & Cream: Roasted Butternut Squash & Carrot Soup

As the leaves turn shades of amber and gold, I find myself craving the comforting embrace of warm soups. This roasted butternut squash and carrot soup offers a perfect blend of earthiness and sweetness, amplified by caramelized edges and smoky undertones. It’s a dish that invites slow, mindful eating amid the sounds of crackling leaves outside.

Roasting transforms everyday vegetables into something truly special—a symphony of flavors that bloom in every spoonful. This recipe is my go-to when I want to celebrate the season or cozy up on chilly evenings. The rich, velvety texture and natural sweetness make it a versatile meal for any occasion, whether for family dinners or a small gathering with friends.

Roasted Butternut Squash and Carrot Soup

This roasted butternut squash and carrot soup is made by roasting the vegetables until caramelized and tender, then blending them into a smooth, velvety purée. The final dish has a rich, slightly sweet flavor with a creamy texture and a warm, inviting appearance.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Main Course

Cuisine: Seasonal

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb butternut squash peeled and cubed
• 2 large carrots peeled and sliced
• 2 tablespoons olive oil for roasting
• 1 small onion diced
• 2 cloves garlic minced
• 4 cups vegetable broth
• to taste salt and pepper for seasoning

Equipment

• Baking sheet
• Blender
• Saucepan

Method

 

1. Preheat the oven to 400°F (200°C). Spread the cubed butternut squash and sliced carrots evenly on a baking sheet. Drizzle with olive oil, then toss to coat thoroughly. Roast until the vegetables are deeply browned and caramelized around the edges, about 25-30 minutes.
2. While the vegetables roast, sauté the diced onion in a large saucepan over medium heat with a splash of olive oil. Cook until translucent and fragrant, about 5 minutes, stirring occasionally.
3. Add the minced garlic to the onions and cook for another minute until fragrant. Be careful not to burn the garlic.
4. Transfer the roasted vegetables into the saucepan with the sautéed onions and garlic. Pour in the vegetable broth and bring to a gentle simmer.
5. Use an immersion blender or carefully transfer the mixture to a blender. Blend until completely smooth and velvety, with no chunks remaining.
6. Return the blended soup to the saucepan if needed. Warm over low heat, seasoning with salt and pepper to taste. Stir gently to combine.
7. Once heated through, ladle the soup into bowls, and serve hot. Optionally, garnish with fresh herbs or a swirl of cream.

Notes

Roasting the vegetables enhances their natural sweetness and depth of flavor. Adjust seasoning to your preference for salt and pepper.

Whenever I make this soup, I feel a sense of accomplishment. It’s simple but feels indulgent, especially with a swirl of cream or a sprinkle of toasted seeds on top. The warm aroma alone signals comfort and autumn’s arrival, which is exactly what I need right now.

This recipe reminds me of childhood falls and long conversations over mugs of hot soup. It’s a dish that grounds me, offering both nourishment and nostalgia. As the season shifts, I’ll be turning to this comforting bowl, knowing it’s a taste of seasonal magic in every bite.