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Roasted Butternut Squash and Carrot Soup

This soup is made by roasting chunks of butternut squash and sweet carrots until caramelized and tender, then blending them into a smooth, velvety consistency. It features warm spices and a subtle earthy sweetness, with a rich, golden appearance that hints at its hearty flavor and comforting texture.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: fall
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 1 lb butternut squash peeled and cut into chunks
  • 2 large carrots peeled and sliced
  • 2 tablespoons olive oil for roasting
  • 1 teaspoon ground cumin optional, for warmth
  • 1/2 teaspoon ground cinnamon optional, for depth
  • 3 cups vegetable broth for blending the soup
  • to taste salt and pepper

Equipment

  • Baking sheet
  • Blender or immersion blender
  • Chef's knife
  • Cutting board
  • Measuring spoons
  • Cooking pot

Method
 

  1. Preheat the oven to 400°F (200°C). Arrange the peeled and chopped butternut squash and sliced carrots on a baking sheet. Drizzle with olive oil and toss to coat evenly.
  2. Roast the vegetables in the oven for about 30-40 minutes, until they are deeply golden and caramelized around the edges. The aroma should start to fill the kitchen with warm, sweet scents.
  3. Remove the roasted vegetables from the oven and let them cool slightly for a few minutes. Then transfer them to your blender or a large pot if using an immersion blender.
  4. Add vegetable broth to the blender, along with ground cumin and cinnamon if using. Blend until smooth and creamy, adjusting the consistency with more broth if needed.
  5. Pour the pureed soup into a pot and gently heat over medium-low heat. Season with salt and pepper to taste, stirring occasionally.
  6. Once the soup is warmed through and seasoned to your liking, ladle it into bowls. The soup should have a glossy, rich appearance with a vibrant orange hue.