Category: Fall Soup Recipes

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.

Imagine a bowl of pumpkin soup that doesn’t just warm your hands but also ignites your senses. I stumbled upon this recipe during a foggy autumn morning, when the sweet aroma of pumpkin mixed with spices felt like a warm hug from the inside out. It’s a surprisingly vibrant take on the classic, blending unexpected ingredients that add depth and a little chaos to your usual fall routine.

There’s something undeniably comforting about pureed pumpkin enveloped in spices, but this version introduces a secret ingredient that elevates it beyond ordinary. The texture is velvety and smooth, yet it carries a lively zing that surprises every spoonful. That twist makes it a perfect meal to elevate your seasonal menu and spark joy in the kitchen.

Spiced Pumpkin Soup with a Citrus Twist

This pumpkin soup is made by blending roasted pumpkin with aromatic spices and a secret ingredient that adds brightness. It has a velvety, smooth texture with a lively zing, finished with a splash of citrus for a fresh finish. The soup is served hot, showcasing a rich orange hue and a cozy, inviting aroma.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: Autumn

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 1 kg pumpkin preferably sugar pumpkin or butternut squash
• 2 tbsp olive oil
• 1 tsp cinnamon ground
• 0.5 tsp nutmeg ground
• 1 pinch clove ground or whole, crushed
• 1 tsp sugar
• 750 ml vegetable broth
• 2 tbsp citrus juice fresh lemon or orange juice
• 2 cloves garlic about 2 cloves, minced
• 1 small onion roughly chopped
• Salt to taste
• Black pepper to taste

Equipment

• Roasting pan
• Blender
• Soup pot
• Wooden spoon

Method

 

1. Preheat your oven to 400°F (200°C). Cut the pumpkin in half, scoop out the seeds, and place it cut side down on a baking sheet brushed with olive oil. Roast until the flesh is soft and caramelized around the edges, about 40 minutes.
2. Once cooled slightly, scoop out the roasted pumpkin flesh into a bowl, discarding the skin. Set aside.
3. Heat a large soup pot over medium heat and add a tablespoon of olive oil. Sauté the chopped onion and minced garlic until fragrant and translucent, about 5 minutes.
   1 kg pumpkin
4. Add the roasted pumpkin flesh to the pot along with cinnamon, nutmeg, clove, and sugar. Stir well to coat the pumpkin with spices and cook for another 2 minutes until aromatic.
   1 kg pumpkin
5. Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook uncovered for about 10 minutes, allowing flavors to meld and the soup to thicken slightly.
   1 kg pumpkin
6. Use an immersion blender or transfer the soup carefully to a blender and puree until smooth and velvety. Return the pureed soup to the pot and heat through.
7. Stir in the fresh citrus juice, adjusting the amount to taste for brightness. Season with salt and black pepper as desired.
   1 kg pumpkin
8. Simmer for another 2-3 minutes to allow the flavors to meld, then ladle the hot soup into bowls.
9. Garnish with a swirl of cream, a sprinkle of cinnamon, or a few fresh herbs if desired. Serve immediately while steaming and inviting.

Notes

For an extra layer of flavor, roast the pumpkin with a few sprigs of thyme or rosemary. Adjust citrus to your preference for brightness.

This vegan pumpkin soup is not just a meal; it’s a little adventure in every bite. It captures the essence of fall—warm, spicy, and a touch unexpected—making it versatile for cozy nights or quick lunch fixes. I love how it brings a bit of nostalgia while inviting bold new flavors into your culinary world.

As the weather cools down, this soup feels essential yet exciting. It’s the kind of dish that makes you look forward to leftovers and adds a spark of creativity to any autumn dinner table. Sometimes, simple ingredients and a daring twist can turn a humble meal into a memorable experience.