Autumnal Magic: Roasted Butternut Squash & Carrot Soup That Transforms Winter Dinners

by

As the leaves turn and temperatures dip, I find myself craving something hearty yet fresh. This roasted butternut squash and carrot soup captures the essence of fall, blending sweetness and earthiness into a comforting bowl. The fact that it’s oven-roasted first makes it smell like a sleepy Sunday afternoon in early October.

What I love most is how this soup feels like a warm hug from the kitchen. The roasting process caramelizes the veggies, giving every spoonful a rich, smoky depth that’s hard to beat. Plus, it’s so simple to make, even on a busy weekday when comfort is the real goal.

*WHY I LOVE THIS RECIPE?*

  • The natural sweetness from roasted carrots and squash is addictive.
  • It’s an easy way to make vegetables taste indulgent.
  • The aroma of caramelizing produce fills the house like a cozy blanket.
  • This soup emerges silky, with just a hint of smoky char that lingers happily on the palate.
  • Serves as a perfect base to experiment with spicy or herbal toppings.

Roasted Butternut Squash and Carrot Soup

This soup is made by roasting chunks of butternut squash and carrots until caramelized, then blending them into a smooth, velvety purée. The roasting process imparts a smoky sweetness, resulting in a warm, comforting bowl with a rich texture and vibrant color.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Fall, Vegetarian
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 1 large butternut squash peeled, seeded, and cut into chunks
  • 3 large carrots peeled and sliced into uniform pieces
  • 2 tablespoons olive oil for roasting
  • 1 small onion chopped, optional for added flavor
  • 2 cloves garlic minced
  • 4 cups vegetable broth for blending
  • to taste salt and pepper for seasoning

Equipment

  • Baking sheet
  • Blender or immersion blender
  • Chef's knife
  • Peeler

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the peeled and seeded butternut squash chunks 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 golden and caramelized around the edges and feel tender when pierced with a fork.
  3. While the vegetables roast, sauté the chopped onion and minced garlic in a pot with a little olive oil until fragrant and translucent, about 5 minutes.
  4. Remove the roasted vegetables from the oven and let them cool slightly. Transfer the roasted pieces to a blender or add them to the pot with onion and garlic if using an immersion blender.
  5. Add the roasted vegetables to the blender, pour in the vegetable broth, and blend until smooth and creamy. If using an immersion blender, blend directly in the pot until velvety.
  6. Return the blended soup to the stove if using a blender. Warm over low heat, stirring occasionally, until steaming and heated through about 5 minutes.
  7. Season the soup with salt and pepper to taste, stirring to incorporate the flavors evenly.
  8. Serve the soup hot in bowls, garnished as desired with herbs, a drizzle of olive oil, or a sprinkle of sautéed pumpkin seeds.

This soup is a wonderful way to savor overcast days without feeling weighed down. The smooth, velvety texture and sweet, roasted flavor make every spoonful inviting and satisfying. As the season settles in, this dish offers a warm reminder of the simple joys hiding in your own kitchen.

Making it in advance actually only deepens its flavor, allowing the caramelized notes to meld beautifully. Whether paired with crusty bread or enjoyed solo, this soup suits any cozy moment. It’s one of those recipes you turn to when you want something wholesome and restorative, no fuss included.

Leave a Comment

Recipe Rating