Hidden Gem: Roasted Butternut & Carrot Soup for Cozy Days

As the leaves turn and there’s a slight chill in the air, I long for hearty, warming bowls that feel like a cozy hug. This roasted butternut squash and carrot soup is a secret little treasure in my fall kitchen arsenal. Its sweet, caramelized aroma fills the room, wrapping you in comforting nostalgia with every simmer.

What sets this soup apart is its deep, layered flavor, achieved through simple roasting. The process unlocks a richness from the vegetables that can’t be mimicked by boiling alone. Plus, it’s a breeze to prepare on busy days when you crave something wholesome but quick to make.

Roasted Butternut Squash and Carrot Soup

This roasted butternut squash and carrot soup is made by caramelizing the vegetables through roasting, which deepens their natural sweetness. After roasting, the vegetables are blended until smooth to create a velvety, warm-colored soup with a rich, hearty texture. The process highlights the caramelized flavor and creamy consistency characteristic of this comforting dish.

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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: 180

Ingredients Equipment Method

Ingredients

  

• 1 lb butternut squash peeled, seeded, and cut into chunks
• 3 medium carrots peeled and sliced
• 2 tablespoons olive oil for roasting
• 1 small onion diced
• 2 cloves garlic minced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• to taste salt and pepper

Equipment

• Baking sheet
• Blender or immersion blender
• Chef’s knife
• Cutting board
• Large pot

Method

 

1. Preheat your oven to 400°F (200°C) and spread the butternut squash chunks and sliced carrots on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly.
2. Roast the vegetables in the oven for about 25-30 minutes, until they are tender and caramelized around the edges with a sweet aroma filling the kitchen.
3. Meanwhile, in a large pot, sauté the diced onion and minced garlic in a tablespoon of olive oil over medium heat until the onion becomes translucent and fragrant—about 5 minutes.
4. Add the roasted vegetables to the pot with the sautéed aromatics, then pour in the vegetable broth and stir in ground cumin. Bring the mixture to a gentle simmer.
5. Using an immersion blender or a regular blender, blend the soup until completely smooth and creamy—be cautious blending hot liquids, and do so in batches if necessary.
6. Return the pureed soup to the heat and taste for seasoning, adjusting with salt and pepper as needed. Once heated through, ladle into bowls.
7. Serve the soup hot, garnished with a drizzle of olive oil or fresh herbs if desired, and enjoy its rich, velvety texture and sweet roasted flavor.

This soup isn’t just about satisfying hunger; it’s a celebration of seasonal produce at its peak. When the air gets crisper and the daylight wanes, this dish makes the perfect centerpiece for a quiet weekend meal.

Its creamy texture and sweet undertones make it feel indulgent without guilt. A small bowl before dinner could become your new holiday tradition, or a quick weekday pick-me-up. Either way, it’s a comforting reminder of the simple joys of home cooking.