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Bowl of roasted butternut squash and carrot soup garnished with fresh herbs.

Roasted Butternut Squash & Carrot Soup

A creamy and velvety soup packed with the sweetness of butternut squash and carrots, perfect for chilly days.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: American, Vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs butternut squash, cubed into 1-2" pieces Brings a creamy texture and a slightly sweet flavor.
  • 1 lb carrots, sliced into 1-2" pieces Adds sweetness and earthiness.
  • 1 medium yellow onion, chopped into 1-2" pieces Provides savory depth.
  • 2 tbsp olive oil For sautéing and roasting.
  • 1 tsp salt (or to taste) Enhances flavors.
  • 1 tsp pepper (or to taste) Adds subtle warmth.
  • 3 cloves garlic, minced For aromatic flavor.
  • 1 tbsp ginger, minced Introduces brightness.
  • 4 cups vegetable broth Savory base for the soup.
  • 1 medium apple, peeled, cored, and cut into chunks Adds tartness and sweetness.
  • 1/2 tsp cumin Adds warmth and earthiness.
  • 1/2 cup coconut milk For creaminess.
  • to taste pepitas (optional garnish) For crunch and visual appeal.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, toss the cubed butternut squash, sliced carrots, and chopped onion with 1 ½ tablespoons of olive oil, salt, and pepper.
  3. Spread the seasoned vegetables out on a large baking sheet in a single layer and roast for about 45 minutes, or until browned and fork-tender.
  4. While the vegetables are roasting, heat a large pot over medium-high heat and add the remaining olive oil, minced garlic, and ginger. Sauté for about 1 minute until fragrant.
  5. Once the vegetables are roasted, add them to the pot along with the vegetable broth, cumin, and apple. Stir well and bring to a boil.
  6. Reduce the heat to a simmer, cover the pot, and let cook for about 10 minutes.
  7. Remove the pot from heat and blend the soup until completely smooth and creamy.
  8. Drizzle with coconut milk and sprinkle with roasted pepitas before serving.

Notes

For a thinner soup, add more vegetable broth. Consider spices like nutmeg or cinnamon for added flavor.