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

Every autumn, I find myself craving the deep, roasted aroma of squash and carrots transforming into a comforting bowl of soup. This particular recipe, however, has a secret: I roast the vegetables at a high temperature, unlocking a caramelized sweetness that balances the earthy flavors beautifully. It’s a simple technique that elevates the humble ingredients into something memorable.

The process feels almost meditative—the crackling of vegetables in the oven, the warm scent that spreads through the house. As the winter chill settles in, this soup becomes a cozy ritual. It’s more than just a meal; it’s a way to embrace the season’s bounty with minimal fuss and maximum flavor.

Roasted Squash and Carrot Soup

This soup is made by roasting cubed squash and carrots until caramelized, then blending them into a smooth, creamy consistency. The roasting process enhances the natural sweetness of the vegetables, resulting in a velvety final dish with a rich, earthy flavor. The finished soup has a vibrant orange hue and a comforting, spoonable texture.

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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: Comfort Food

Calories: 150

Ingredients Equipment Method

Ingredients

  

• 1 pound squash (butternut or similar) peeled and cubed
• 3 large carrots peeled and sliced
• 2 tablespoons olive oil for roasting
• 1 small onion coarsely chopped
• 2 cloves garlic minced
• 4 cups vegetable broth for blending
• to taste salt and pepper

Equipment

• Baking sheet
• Immersion blender or regular blender
• Knife
• Cutting board
• Mixing bowl

Method

 

1. Preheat the oven to 400°F (200°C). Spread the cubed squash and sliced carrots evenly on a baking sheet. Drizzle with olive oil and toss to coat.
2. Roast the vegetables in the oven for about 30-40 minutes, until they’re tender and caramelized around the edges, filling the house with a warm, sweet aroma.
3. While the vegetables roast, sauté the chopped onion and minced garlic in a large pot over medium heat until softened and fragrant, about 5 minutes.
4. Once the roasted vegetables are ready, add them to the pot with the sautéed onions and garlic. Pour in the vegetable broth.
5. Use an immersion blender to purée the soup until smooth and creamy. Alternatively, transfer the mixture to a regular blender in batches and blend until smooth.
6. Return the blended soup to the stove, season with salt and pepper to taste, and warm through for another 5 minutes.
7. Serve the soup hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs if desired. Enjoy the velvety, caramelized flavor in every spoonful.

In a world full of instant options, this roasted butternut squash and carrot soup invites slow nourishment. Each spoonful offers a rich, velvety texture and a deep, satisfying sweetness. It’s perfect for quiet evenings, when you want a moment of calm and warmth.

And the best part? It’s adaptable—add a pinch of ginger for spice or a swirl of cream for richness. Whatever tweaks you make, it’s a reminder that simple things, prepared well, can be truly special.