If you are craving a cozy, comforting bowl of goodness that feels like a warm hug in a bowl, this Butternut Squash and Carrot Roasted Soup Recipe is your new best friend. It brings together the natural sweetness of roasted butternut squash and carrots, enhanced with a touch of tangy balsamic vinegar, fragrant spices, and a silky texture that’s downright irresistible. Whether you’re looking for an easy weeknight dinner or a starter to impress guests, this soup delivers vibrant color, depth of flavor, and a smooth, creamy finish that will keep you coming back for more.
Ingredients You’ll Need
Getting your ingredients right is the first step toward making this butternut squash and carrot roasted soup truly shine. Each element is simple but vital—offering layers of flavor, texture, and the rich, golden-orange hue that makes this soup so inviting.
- Carrots (4 large, peeled): Adds natural sweetness and vibrant color, plus a lovely smoothness when roasted.
- Butternut squash (1 medium, peeled and seeds removed): The creamy backbone of the soup, giving it that velvety texture and earthy flavor.
- Olive oil (4 tablespoons, divided): Helps caramelize the veggies and brings luscious richness to the soup.
- Balsamic vinegar (3 tablespoons): Adds a delightful tangy depth that balances the sweetness brilliantly.
- Garlic powder (1/2 teaspoon): Offers a subtle garlicky warmth without overpowering the natural flavors.
- Italian seasoning (5 dashes): Brings herby notes that elevate the soup to new savory heights.
- Salt and pepper (to taste): Essential for enhancing every flavor layer with just the right touch.
- Onion (1/2 medium, chopped): Adds a gentle, caramelized foundation to the soup’s taste profile.
- Vegetable broth (4 cups): The liquid element that melds all the roasted flavors into a smooth, comforting whole.
- Ground cumin (1/4 teaspoon): A warm spice that provides subtle depth and a hint of earthiness.
How to Make Butternut Squash and Carrot Roasted Soup Recipe
Step 1: Prepare Your Oven and Veggies
Start by preheating your oven to 400°F and positioning the oven rack in the middle. This sets the perfect environment for roasting your veggies evenly. Slice the carrots into approximately 1/4-inch thick rounds and cut the butternut squash into about 3/4-inch chunks. These sizes help ensure that everything cooks evenly and develops a lovely roasted finish.
Step 2: Roast the Carrots and Butternut Squash
Place the cut carrots and squash onto a baking sheet and toss them with 3 tablespoons of olive oil, balsamic vinegar, garlic powder, Italian seasoning, salt, and freshly ground pepper. The balsamic vinegar creates a beautiful caramelization while roasting, unlocking layers of sweet and tangy flavor. Roast everything for 35 to 45 minutes, checking after 25 minutes to flip or stir and ensure even browning. You want the veggies tender and lightly browned — that golden, caramelized goodness that forms the soup’s flavor core.
Step 3: Sauté Onions for a Flavorful Base
While your veggies finish roasting, heat the remaining tablespoon of olive oil in a large soup pot over medium-high heat. Add the chopped onion and sauté for 5 to 7 minutes until it turns a gentle golden brown. This step adds a subtle sweetness and a savory base that lifts the soup’s complexity to another level.
Step 4: Combine Ingredients and Simmer
Once the veggies are perfectly roasted, add them to the pot with the sautéed onions. Pour in the vegetable broth and sprinkle the ground cumin on top. Increase the heat to high and bring everything to a gentle boil. Then reduce the heat to medium-low and let it simmer for 5 to 10 minutes. This simmering melds the flavors together, enhancing the earthy warmth of the cumin and the roasted veggies.
Step 5: Blend the Soup to Silky Perfection
Remove the pot from heat and allow the soup to cool for at least 10 minutes—this makes blending safer and easier. Blend the soup in batches using a blender or immersion blender until it’s wonderfully smooth and creamy. Taste and season with more salt and pepper if needed, and thin with a little water if you’d like a lighter consistency. This step is where your soup transforms into a luscious, velvety masterpiece.
How to Serve Butternut Squash and Carrot Roasted Soup Recipe
Garnishes
Adding garnishes takes your soup from delicious to dazzling. Try a swirl of creamy Greek yogurt or a drizzle of extra virgin olive oil for richness. A sprinkle of toasted pumpkin seeds or fresh chopped parsley adds a satisfying crunch and fresh burst of color. Even a pinch of smoked paprika or chili flakes can bring an exciting hint of spice that compliments the soup’s sweetness beautifully.
Side Dishes
This soup pairs famously well with hearty, crusty bread for dipping—think rustic sourdough or a warm, buttered baguette. A fresh green salad with a light vinaigrette can balance the richness, while roasted chickpeas or garlic breadsticks make for addictive sides that round out a perfect meal.
Creative Ways to Present
For a fun twist, serve the soup inside hollowed-out mini pumpkins or bread bowls to wow your guests. You can also layer the soup with a dollop of pesto or swirl in roasted red pepper sauce for eye-catching color contrasts. These presentation ideas make your Butternut Squash and Carrot Roasted Soup Recipe just as much a feast for the eyes as for the palate.
Make Ahead and Storage
Storing Leftovers
Let your soup cool completely before transferring it into airtight containers. Stored properly in the refrigerator, it will keep well for up to 4 days, making it an excellent option for quick meals on busy days. Give it a good stir before reheating as some separation may occur.
Freezing
This soup freezes beautifully! Pour portions into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. It will keep for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge and gently reheat on the stove or in the microwave.
Reheating
Reheat your soup gently over medium-low heat to preserve its creamy texture and delicate flavors. Stir frequently to prevent sticking, and add a splash of water or broth if it feels too thick. This ensures a smooth, cozy bowl every time.
FAQs
Can I use other types of squash for this soup?
Absolutely! While butternut squash is ideal for its sweetness and creaminess, you can substitute with acorn or kabocha squash. Just adjust roasting time as needed since some varieties cook faster.
Is this soup vegan and gluten-free?
Yes, this Butternut Squash and Carrot Roasted Soup Recipe is naturally vegan and gluten-free, making it suitable for most dietary preferences without any modifications.
Can I make this soup in a slow cooker?
Yes, you can roast the veggies as directed, then add everything to a slow cooker with the broth and spices. Cook on low for 4-6 hours or on high for 2-3 hours before blending.
What’s the best way to make the soup creamier without dairy?
If you want extra creaminess without dairy, try adding a little coconut milk while blending or stir in some soaked cashews before pureeing. Both options add luscious texture and subtle richness.
Can I add other vegetables to this soup?
Feel free to get creative! Sweet potatoes, parsnips, or red bell peppers shredded and roasted along with the squash and carrots make tasty additions that complement the existing flavors perfectly.
Final Thoughts
You really can’t go wrong with this Butternut Squash and Carrot Roasted Soup Recipe. It brings so much warmth, color, and comfort to your table in such an effortless way. Whether you’re cozying up on a chilly evening or serving it as a stunning starter, this soup promises to become a treasured favorite. Give it a try and watch how this simple combination of ingredients turns into a soul-satisfying bowl of happiness.
Print
Butternut Squash and Carrot Roasted Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This comforting Butternut Squash Carrot Soup combines the natural sweetness of roasted butternut squash and carrots with a touch of balsamic vinegar and warming spices. Roasting the vegetables enhances their flavors before blending them into a smooth, velvety soup that’s perfect for a cozy meal. It’s an easy-to-make, nutritious, and flavorful fall or winter soup that yields 4 servings.
Ingredients
Vegetables
- 4 large carrots, peeled and sliced about 1/4 inch thick
- 1 medium butternut squash, peeled, seeds removed, and cut into 3/4 inch pieces
- 1/2 medium onion, chopped
Liquids & Oils
- 4 tablespoons olive oil, divided
- 3 tablespoons balsamic vinegar
- 4 cups vegetable broth
Spices & Seasonings
- 1/2 teaspoon garlic powder
- 5 dashes Italian seasoning
- Salt and pepper, to taste
- 1/4 teaspoon ground cumin
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and position the rack in the middle to ensure even roasting of the vegetables.
- Prepare Vegetables: Peel and slice the carrots into approximately 1/4-inch thick pieces and cut the butternut squash into about 3/4-inch chunks to promote even cooking.
- Roast Vegetables: Place the sliced carrots and squash on a baking sheet. Toss them with 3 tablespoons of olive oil, balsamic vinegar, garlic powder, Italian seasoning, and salt and pepper to taste. Roast for 35-45 minutes, until the vegetables are soft and lightly browned. Check at around 25 minutes to stir or flip for even roasting.
- Sauté Onion: While the vegetables are nearing completion, heat the remaining 1 tablespoon of olive oil in a soup pot over medium-high heat. Sauté the chopped onion for 5-7 minutes until lightly browned and fragrant.
- Combine and Simmer: Add the roasted carrots and butternut squash to the pot with the sautéed onion. Pour in the vegetable broth and add the ground cumin. Bring to a gentle boil over high heat, then reduce heat to medium-low and simmer for 5-10 minutes to meld flavors.
- Blend Soup: Remove the pot from heat and allow the soup to cool for at least 10 minutes for safety. Blend the soup in batches until smooth using a blender or immersion blender. Adjust seasoning with additional salt and pepper, and thin the soup with water if needed for desired consistency.
Notes
- Make sure to monitor the roasting vegetables to avoid burning and stir them halfway through roasting for even browning.
- Allowing the soup to cool before blending prevents splattering and safety hazards.
- You can garnish the soup with fresh herbs like parsley or a dollop of yogurt for extra flavor.
- For a creamier texture, add a splash of coconut milk or cream after blending.
- This soup stores well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months.
