As the chill of winter sets in, there’s nothing quite as comforting as a warm, hearty soup. One recipe that has been stealing the spotlight in cozy kitchens everywhere is the Roasted Butternut Squash and Carrot Soup. This creamy, vibrant dish is easy to prepare, packed with nutrients, and delivers a burst of rich, earthy flavors in every spoonful.
Whether you’re looking for a starter for your dinner party or a wholesome meal for a quiet night at home, this soup is a perfect fit. Plus, it’s versatile enough to accommodate different dietary preferences!
Why You’ll Love This Recipe
- Nutrient-Packed Goodness: Butternut squash and carrots are loaded with vitamins A and C, antioxidants, and fiber, making this soup a healthful option.
- Easy to Make: With simple ingredients and straightforward steps, even beginner cooks can master this recipe.
- Customizable: Whether you prefer it creamy with heavy cream or vegan-friendly with coconut milk, this soup is adaptable to your preferences.
The Secret to Depth of Flavor
The key to this recipe lies in roasting the vegetables. Roasting butternut squash and carrots caramelizes their natural sugars, enhancing their sweetness and adding a delightful depth to the soup. Combined with the warmth of cumin and the smokiness of paprika, every bite is a symphony of flavors.
Ingredients You’ll Need
Here’s what you’ll need to whip up this delicious soup:
- 1 medium butternut squash, peeled and cubed
- 3 large carrots, peeled and sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- Olive oil, salt, and pepper
- 4 cups vegetable broth
- 1 teaspoon each of ground cumin and smoked paprika
- Optional: ½ cup heavy cream or coconut milk for creaminess
- Fresh parsley or chives for garnish
Step-by-Step Instructions
- Roast the Vegetables
Preheat your oven to 400°F (200°C). Toss the cubed butternut squash and sliced carrots with olive oil, salt, and pepper, then roast for 25–30 minutes until tender and caramelized. - Sauté Aromatics
In a large pot, heat olive oil and sauté chopped onion until translucent. Add minced garlic and cook until fragrant. - Combine Ingredients
Add the roasted vegetables, vegetable broth, cumin, and smoked paprika to the pot. Stir well and bring to a boil. - Simmer and Blend
Reduce the heat and let the soup simmer for 15–20 minutes. Then, use an immersion blender to puree the soup until smooth. Add more broth for a thinner consistency if needed. - Add Creaminess
Stir in heavy cream or coconut milk, if using, and adjust seasoning to taste. - Serve and Enjoy
Ladle the soup into bowls and garnish with fresh parsley or chives. Serve warm with crusty bread or a side salad.
Pro Tips for Success
- Make it Ahead: This soup tastes even better the next day as the flavors meld together. Store it in the fridge for up to 5 days or freeze it for up to 3 months.
- Experiment with Toppings: Try adding a dollop of sour cream, a sprinkle of pumpkin seeds, or a swirl of chili oil for extra flair.
- Spice it Up: Add a pinch of cayenne pepper or chili flakes for a touch of heat.
Closing Thoughts
Roasted Butternut Squash and Carrot Soup is more than just a dish; it’s an experience. It’s the warmth of the oven, the rich aroma of roasted vegetables, and the comfort of a bowl cradled in your hands on a cold evening.
Whether you’re a seasoned chef or a home cook looking to try something new, this recipe is a must-try. So, gather your ingredients, fire up the oven, and let this soup be your go-to comfort food this season.
Let us know in the comments how it turned out for you or share your creative twists on the recipe!
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Roasted Butternut Squash and Carrot Soup
Description
Warm up your evenings with this creamy and flavorful Roasted Butternut Squash and Carrot Soup. This recipe is simple to make and perfect for a cozy meal at home. Packed with nutrients, it’s both satisfying and delicious!
Ingredients
– 1 medium butternut squash, peeled and cubed
– 3 large carrots, peeled and sliced
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 cup heavy cream or coconut milk (optional)
– Fresh parsley or chives for garnish
Instructions
1. Preheat the oven to 400°F (200°C). Spread the cubed butternut squash and sliced carrots on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
2. In a large pot over medium heat, add a splash of olive oil and sauté the chopped onion until it becomes translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
3. Add the roasted butternut squash and carrots to the pot. Pour in the vegetable broth and add the ground cumin and smoked paprika. Stir to combine and bring the mixture to a boil.
4. Reduce the heat and let the soup simmer for 15-20 minutes, allowing the flavors to meld together.
5. Using an immersion blender, carefully puree the soup until it reaches a smooth consistency. If you prefer a thinner soup, add more broth as needed.
6. Stir in the heavy cream or coconut milk if using, and check for seasoning, adjusting with more salt and pepper if necessary.
7. Serve the soup warm in bowls, garnished with fresh parsley or chives.