Hidden Autumn Gem: Roasted Butternut Squash & Carrot Soup

Every fall, I find myself craving a cozy bowl that captures the essence of harvest time. This roasted butternut squash and carrot soup transforms simple ingredients into a symphony of warm, earthy flavors. Its velvety texture and caramelized aroma make it the ultimate comfort food when days grow shorter and the air turns crisp.

What sets this recipe apart is an unexpected twist: a splash of maple syrup that elevates the natural sweetness without overpowering. Plus, its vibrant orange hue reminds me of late autumn afternoons spent wandering through orchards. It’s a dish that comforts both the body and soul, perfect for chilly evenings or a weekend gathering with friends.

Roasted Butternut Squash and Carrot Soup

This soup combines roasted butternut squash and carrots blended into a smooth, velvety texture with a warm, earthy flavor. The roasting process enhances the natural sweetness, while a splash of maple syrup adds a subtle caramelized note, resulting in a vibrant orange-colored dish with a comforting aroma.

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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: Autumn

Calories: 180

Ingredients Equipment Method

Ingredients

  

• 1 lb butternut squash, peeled and cubed about 1 medium squash
• 2 large carrots, peeled and chopped
• 2 tablespoons olive oil for roasting
• 1 cup vegetable or chicken broth for simmering and blending
• 1 tablespoon maple syrup adds natural sweetness
• to taste salt and pepper for seasoning

Equipment

• Baking sheet
• Blender or immersion blender
• Large Pot
• Chef’s knife
• Cutting board
• Measuring spoons

Method

 

1. Preheat your oven to 400°F (200°C). Spread the cubed butternut squash and chopped carrots on a baking sheet, then drizzle with olive oil. Toss to coat evenly and roast for about 25-30 minutes until tender and caramelized around the edges.
2. Transfer the roasted vegetables to a large pot. Pour in the broth and bring the mixture to a gentle simmer over medium heat. Let it cook for about 5 minutes to meld the flavors.
3. Use an immersion blender or transfer the hot mixture to a blender, then blend until completely smooth and creamy. Be careful with the hot liquid during blending.
4. Stir in the maple syrup and season with salt and pepper to taste. Blend again briefly to combine all the flavors.
5. Return the soup to low heat if needed, and warm for a few minutes while stirring gently. The soup should be velvety, thick, and vibrant orange in color.
6. Serve the hot soup in bowls, garnished with a drizzle of olive oil or a sprinkle of herbs if desired. Enjoy the rich, sweet, and earthy flavors in each spoonful.

This soup not only celebrates the changing season but also highlights the beauty of simple, wholesome ingredients. Its rich, mellow flavor makes every spoonful a moment of gratitude. As the leaves fall around us, it’s comforting to know that this humble bowl can bring warmth and joy to any table.

Whether you’re making it for a casual weeknight meal or saving it for special occasions, this roasted butternut squash and carrot soup is sure to become a fall favorite. Its ease and depth of flavor offer a gentle reminder of nature’s bounty and the magic of tending to good, honest food. Cheers to cozy dinners and seasonal delights.