Seasonal Surprise: Roasted Butternut Squash & Carrot Soup with a Twist

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As the leaves turn and the air gains that hint of chill, I find myself craving more than just the usual pumpkin spice latte. Instead, I arm myself with a bulb of butternut squash and a handful of carrots, transforming them into a rich, velvety soup that gets my cooking mojo back on track. Roasting brings out caramel notes that dance on your taste buds with every spoonful.

This isn’t just about comfort food; it’s a celebration of root vegetables at their peak, kissed by the oven’s gentle glow. It’s a quiet reminder that simplicity, when done right, can turn a humble ingredient into something memorable. And the best part? No complicated techniques, only the joy of roasting and blending.

Roasted Butternut Squash and Carrot Soup

This creamy soup is made by roasting chunks of butternut squash and carrots until caramelized and tender, then blending them into a smooth, velvety mixture. The process emphasizes roasting to develop depth of flavor, resulting in a vibrant, orange-hued soup with a rich texture.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 1 medium butternut squash peeled and cubed
  • 3 large carrots peeled and sliced
  • 2 tablespoons olive oil for roasting
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth preferably low sodium
  • to taste salt and pepper

Equipment

  • Baking sheet
  • Blender or immersion mixer
  • Knife
  • Cutting board
  • Soup pot or saucepan

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the cubed butternut squash and sliced carrots on a baking sheet, then drizzle with olive oil and toss to coat evenly.
  2. Roast the vegetables in the oven for about 35-40 minutes, until they are golden around the edges and very tender when pierced with a fork.
  3. While the vegetables roast, heat a little olive oil in a soup pot over medium heat. Add the chopped onion and cook until translucent and fragrant, about 5 minutes.
  4. Add the minced garlic to the onions and sauté for another minute until fragrant, being careful not to burn the garlic.
  5. Once the roasted vegetables are ready, add them to the pot with the onions and garlic.
  6. Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook for 10 minutes to allow flavors to meld.
  7. Use an immersion blender or carefully transfer the soup to a blender and blend until completely smooth and creamy.
  8. Return the blended soup to the pot (if using a blender), then season with salt and pepper to taste. Warm through if needed.
  9. Serve the soup hot, garnished with a drizzle of olive oil or fresh herbs if desired.

This soup is my antidote to hurried weekday dinners and the perfect starter for cozy fall gatherings. It’s a dish that warms the hands and the heart, with flavors that linger in the air long after the last spoonful.

Making it becomes a small ritual, reminding me to appreciate seasonal treasures and the slow art of roasting. No matter how busy life gets, a bowl of this soup offers a moment of calm and comfort. That’s exactly what I need as autumn paints the town in shades of amber and rust.

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