This Roasted Butternut Squash and Carrot Soup is a flavorful, comforting dish perfect for a chilly day. The natural sweetness of the roasted butternut squash and carrots creates a rich, velvety texture that is balanced by warming spices. Roasting the vegetables enhances their flavor, giving this soup extra flavor and complexity. Packed with nutrients and flavor, this delicious soup makes a perfect healthy snack or side dish during soup season!
Why You Will Love This Recipe
Easy
This easy carrot and butternut squash is made by roasting chopped vegetables on a baking sheet, adding to a soup pot with broth and spices, then blending with an immersion blender until smooth. Three easy steps and you have yourself a delicious and creamy soup!
Healthy
This roasted butternut squash carrot soup is packed with vitamins, minerals, antioxidants, and healthy fiber from roasted veggies (onions, carrots, and garlic cloves) as well as fruits (butternut squash and bell pepper). If using chicken stock or chicken bone broth, this soup will have the added health benefits of protein and healthy fats. Using a homemade stock will enhance the nutritional value of this healthy soup even more! I like to slow cook chicken bones in my instant pot over night with spices to make my chicken bone broth.
Delicious
The creamy texture and aromatic spices of this soup blend perfectly with the natural sweetness and earthy depth of the carrots and butternut squash. Savory onions and garlic elevate the depth of the flavors, while butter adds a luxurious, creamy finish that ties everything together. Roasting the vegetables creates a delicious rich and caramelized flavor to this soup!
When to Serve This Carrot and Butternut Squash Soup Recipe
This warming soup is perfect during fall and winter, offering comfort on chilly days. It makes a perfect lunch side dish and complements a wide range of dinner entrees, from baked chicken to grilled steak!
How to Store and Reheat This Soup
- Once the soup has cooled completely, transfer it to an airtight container and store it in the refrigerator for up to 4 days.
- For freezing, use a glass jar or another glass container, but be sure to leave extra space at the top to leave room for expansion of the liquid as it freezes. Wait until the soup is fully frozen before sealing the container with a lid.
- To reheat soup, simply pour refrigerated or thawed soup into a pot and place on a stove set to medium or medium-low heat, stirring occasionally, until you have a nice hot soup.
How to Make Roasted Butternut Squash and Carrot Soup
Preheat oven to 400 degrees Fahrenheit.
Add sliced carrots, chopped yellow onion, chopped garlic, chopped bell pepper, and chopped butternut squash to a large bowl, then toss to mix evenly.
Pour mixed vegetables onto a baking tray lined with parchment paper and arrange in an even single layer.
Place baking tray in the oven for about 5 minutes to warm up. In the meantime, melt clarified butter or ghee on the stove on medium-low heat.
After about 5 minutes in the oven, remove pan of vegetables from oven and evenly coat the vegetables with melted clarified butter. Make sure the vegetables are warm – if you add the melted clarified butter to cold vegetables the pieces will not be properly coated because the clarified butter or ghee will solidify.
Arrange the vegetables back in an even single layer on the lined baking tray.
Place baking tray back in oven and roast vegetables for about 45 minutes to 1 hour, stirring halfway between. The vegetables are done roasting when the peppers and onions have some golden brown spots, and the carrots and butternut squash are soft.
Remove vegetables from oven and set aside.
Add chicken broth or vegetable broth, salt, black pepper, and spices to a large pot and bring to a boil.
Reduce to medium heat and add roasted vegetables to pot.
Let simmer on medium heat for 5-10 minutes to let the flavors blend and develop.
Add butter and heavy cream and blend with an immersion blender until smooth.
Add salt to taste, and garnish with extra spices and heavy cream.
Enjoy!
Looking for More Soup Ideas?
Check out this Acorn and Butternut Squash Soup, this Amish Inspired Tomato Basil Soup, or this creamy Potato Leek Soup recipe!
Learn how to make your own nutrient-dense chicken stock!
See this Chicken Foot Soup Broth recipe – the ultimate nourishing and flavorful chicken broth!
Looking for a way to buy high quality organic products for a good deal?
Check out Azure Standard to find products like organic spices, pasture raised dairy, and organic produce in bulk and save on your grocery bill!
Easy Roasted Butternut Squash and Carrot Soup Recipe
Equipment
- 1 large baking tray
- 1 Large pot
- 1 Large Bowl
- 1 wooden spoon or other stirring utensil
- 1 small pot for melting clarified butter or ghee
- 1 immersion blender
- Parchment Paper
Ingredients
- 1/4 cup clarified butter or ghee for roasting vegetables. Do not use plain butter for this as it may burn.
- 2 cups raw butternut squash peeled and cut into about 1 inch cubes
- 4 medium carrots peeled and thinly sliced
- 1 yellow onion chopped
- 4 garlic cloves chopped
- 1 medium red bell pepper chopped
- 1 quart chicken broth or vegetable broth
- 1 teaspoon paprika
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground coriander
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon black pepper
- 1/4 cup butter
- 1/2 cup heavy cream plus more for garnish
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Add sliced carrots, chopped yellow onion, chopped garlic, chopped bell pepper, and chopped butternut squash to a large bowl, then toss to mix evenly.
- Pour mixed vegetables onto a baking tray lined with parchment paper and arrange in an even single layer.
- Place baking tray in the oven for about 5 minutes to warm up. In the meantime, melt clarified butter or ghee on the stove on medium-low heat.
- After about 5 minutes in the oven, remove pan of vegetables from oven and evenly coat the vegetables with melted clarified butter. Make sure the vegetables are warm – if you add the melted clarified butter to cold vegetables the pieces will not be properly coated because the clarified butter or ghee will solidify.
- Arrange the vegetables back in an even single layer on the lined baking tray.
- Place baking tray back in oven and roast vegetables for about 45 minutes to 1 hour, stirring halfway between. The vegetables are done roasting when the peppers and onions have some golden brown spots, and the carrots and butternut squash are soft.
- Remove vegetables from oven and set aside.
- Add chicken broth or vegetable broth, salt, black pepper, and spices to a large pot and bring to a boil.
- Reduce to medium heat and add roasted vegetables to pot.
- Let simmer on medium heat for 5-10 minutes to let the flavors blend and develop.
- Add butter and heavy cream and blend with an immersion blender until smooth.
- Add salt to taste, and garnish with extra spices and heavy cream.
- Enjoy!
*Disclaimer: This post does not contain medical advice.
