Autumn’s Hidden Gem: Roasted Butternut Squash & Carrot Soup

As the leaves turn and a crispness fills the air, my culinary pursuits shift towards comforting, earthy flavors. Today, I decided to explore the underrated charm of butternut squash and carrots, roasted to deepen their natural sweetness. This soup isn’t just warming—it’s a celebration of seasonal produce, lightly touched by hints of caramelization that bring out their full richness.

The process of roasting amplifies their flavors, transforming simple ingredients into something surprisingly complex. The gentle aroma of roasting squash mingling with sweet carrots creates a nostalgic sensory experience. It’s a humble yet luxurious dish perfect for cozy nights or a quick, satisfying lunch.

Roasted Butternut Squash and Carrot Soup

This soup is made by roasting chunks of butternut squash and carrots until caramelized and tender, then blending them into a smooth, velvety puree. The roasting process enhances their natural sweetness and creates a rich, hearty texture with a slightly charred flavor. The final dish has a warm orange hue and a creamy consistency, perfect for fall and winter comfort.

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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: 180

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb butternut squash peeled and cubed
• 3 large carrots peeled and chopped
• 2 tablespoons olive oil for roasting
• 1 small onion diced
• 2 cloves garlic minced
• 4 cups vegetable broth
• to taste salt and pepper
• 1 tablespoon olive oil or butter for sautéing

Equipment

• Baking sheet
• Blender or immersion blender

Method

 

1. Preheat your oven to 400°F (200°C). Spread the cubed butternut squash and chopped carrots evenly on a baking sheet. Drizzle with 2 tablespoons of olive oil and toss to coat well.
2. Roast the vegetables in the oven for about 30-40 minutes, until they are soft and caramelized around the edges, and a fork slides in easily.
3. While the vegetables are roasting, heat a tablespoon of olive oil or butter in a large pot over medium heat. Add the diced onion and sauté until translucent and fragrant, about 5 minutes.
4. Add the minced garlic to the pot and cook for another minute until fragrant, stirring constantly so it doesn’t burn.
5. Remove the roasted vegetables from the oven and add them to the pot with the sautéed 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 transfer the mixture carefully into a blender, then purée until smooth and creamy.
8. Return the soup to the pot (if blended in a blender) and reheat gently. Season with salt and pepper to taste.
9. Serve hot, garnished with a drizzle of olive oil or a sprinkle of herbs if desired.

Notes

For an extra layer of flavor, add a splash of cream or a dash of smoked paprika before serving.

This roasted soup is a reminder of how the simplest ingredients can create something extraordinary with just a little oven time. It’s one of those recipes that feels almost meditative—a warm hug in a bowl that has roots in seasonal comfort.

Whichever October or November day calls for a bit of warmth, this soup delivers. Its hearty texture and sweet, smoky undertones make it a versatile staple. No matter how busy life gets, this dish offers a moment of peace and hearty nourishment.