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Easy Roasted Butternut Squash and Carrot Soup Recipe

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!
Course Appetizer, Side Dish, Soup
Keyword butternut squash,, carrot, soup,
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Servings 4

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!