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Butternut Squash and Carrot Roasted Soup Recipe

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4.2 from 47 reviews

This creamy and comforting Butternut Squash Carrot Soup features roasted butternut squash, carrots, and garlic blended with aromatic spices and honey for a naturally sweet and savory flavor. Perfect as a warm appetizer or a light meal, it can be served over rice, quinoa, or your favorite grain for added heartiness.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

Vegetables and Aromatics

  • 3 cups Butternut squash, peeled and cubed
  • 1/2 lb Carrots, peeled and chopped in chunks
  • 1 small Sweet onion, quartered
  • 3-5 cloves Garlic, roasted

Liquids and Seasonings

  • 2 cups Chicken broth or vegetable broth/stock
  • 2 tbsp Honey
  • 1 tsp Paprika
  • 1/2 tsp Ground cumin

Optional

  • Rice, quinoa, or grain of choice, for serving

Instructions

  1. Preheat and prepare veggies: Preheat your oven to 400°F (200°C). Line a baking pan with aluminum foil and spray it lightly with nonstick spray to prevent sticking.
  2. Arrange vegetables: Place the cubed butternut squash, chopped carrots, and quartered onion in the prepared pan. Spray the tops of the vegetables lightly with nonstick spray for even roasting.
  3. Prepare garlic for roasting: Wrap the garlic cloves in aluminum foil and add the bundle to the baking tray with the vegetables.
  4. Roast vegetables and garlic: Bake in the oven for 35 to 40 minutes, or until the vegetables are tender and easily pierced with a fork.
  5. Cook grains (optional): While the vegetables roast, prepare your choice of rice, quinoa, or grain according to package directions to serve alongside the soup.
  6. Let veggies cool: Remove the roasted vegetables and garlic from the oven and allow them to sit for 5 to 10 minutes to cool slightly.
  7. Blend the soup: Add the roasted butternut squash, carrots, onion, roasted garlic (squeeze out cloves from foil), chicken or vegetable broth, honey, paprika, and cumin to a blender. Blend until smooth and creamy. Add more broth if you prefer a thinner consistency.
  8. Serve: Pour the blended soup over the cooked rice or grain if using, or serve as is in bowls. Enjoy warm!

Notes

  • Roasting the vegetables enhances their natural sweetness and depth of flavor.
  • You can easily make this soup vegan by using vegetable broth instead of chicken broth.
  • Adjust the thickness by adding more or less broth while blending to your desired consistency.
  • Store leftover soup in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.
  • This soup freezes well—thaw completely and reheat gently on the stovetop or in the microwave before serving.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Roasting
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/butternut-squash-and-carrot-roasted-soup-recipe/