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
Scale
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.
