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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
Cook Time 40 minutes
Total Time 55 minutes
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.