There’s something about roasting vegetables that transforms their flavor into something deeper and more complex. This soup began as a way to use up a stubborn butternut squash that refused to peel easily—so roasting seemed like the best fix. Now, it’s become my go-to when I want cozy comfort that’s a little different from the usual pumpkin or carrot soup.
Why I Keep Coming Back to This Soup
It’s forgiving, warm, and fills the kitchen with that earthy aroma. The balance of sweet roasted vegetables and a hint of citrus keeps it fresh and interesting. Plus, it’s adaptable—add a swirl of cream or sprinkle herbs. This soup always feels like a hug, especially on chilly days.
What’s in This Cozy Bowl? An Ingredient Breakdown
- Butternut squash: Sweet, dense, and velvety when roasted—think pumpkin but milder. Swap with sweet potatoes for a different sweetness.
- Carrots: Oozy and bright, they add a natural sweetness and vibrant color. Parsnips can substitute for a earthier note.
- Onion & garlic: Their fragrant, savory base lifts the soup from simple to soulful. Shallots can be a milder alternative.
- Vegetable broth: The liquid canvas—use homemade or store-bought. A splash of miso can add depth.
- Olive oil: For roasting and sautéing—choose a good quality one for richer flavor. Avocado oil works too.
- Lemon: A squeeze brightens everything, cutting through the sweetness with a zing. Lime works if that’s what you’ve got.
Tools of the Trade for a Cozy Roast
- Baking sheet: To spread out the veggies for even roasting.
- Immersion blender: To blend the soup smoothly right in the pot.
- Chef’s knife: To peel and chop the vegetables.
- Large pot: To cook the sautéed onions and simmer the soup.
- Peeler: To efficiently peel the squash and carrots.
Crafting the Perfect Roasted Veggie Soup: Step-by-Step
Step 1: Preheat your oven to 200°C (390°F).
Step 2: Peel and chop 1 butternut squash and 3 carrots into uniform pieces for even roasting.
Step 3: Toss the veggies with olive oil, salt, and a splash of maple syrup for a hint of caramelization.
Step 4: Spread on a baking sheet, roast for about 40 minutes until golden and tender, stirring halfway.
Step 5: Meanwhile, chop 1 onion and 3 garlic cloves; sauté in a large pot with a bit of oil until fragrant, about 5 minutes.
Step 6: Add roasted squash and carrots to the pot, pour in 4 cups of vegetable broth, bring to a simmer.
Step 7: Simmer for 20 minutes, then blend until smooth using an immersion blender or regular blender in batches.
Step 8: Taste and adjust salt, pepper, or a squeeze of lemon for brightness.
Cooking Checkpoints and Tips to Keep in Mind
- Veggies should be golden and caramelized, not burnt or mushy.
- Broth should be simmering gently—avoid boiling too hard to prevent overcooking.
- Blend until completely smooth for a silky texture—leave a few chunks if you prefer some bite.
Common Mistakes and How to Fix Them
- Peeling the squash with a dull peeler.? Use a sharp knife to peel squash, or it’s a tough, frustrating job.
- Under-roasting the vegetables.? Roast veggies until golden, or they’ll taste raw and bland.
- Leaving chunks unblended.? Blend thoroughly for silky texture, or soup will be grainy.
- Adding too much salt too early.? Adjust seasoning after blending, not before, to avoid over-salting.
Roasted Vegetable Soup
Equipment
- Baking sheet
- Immersion blender
- Chef’s knife
- Large pot
- Peeler
Ingredients
- 1 large butternut squash peeled and chopped
- 3 large carrots peeled and chopped
- 1 onion chopped
- 3 cloves garlic minced
- 4 cups vegetable broth
- 2 tablespoons olive oil for roasting and sautéing
- 1 lemon for squeezing
- to taste salt and pepper for seasoning
Instructions
- Preheat your oven to 200°C (390°F).
- Peel and chop the butternut squash and carrots into uniform pieces so they roast evenly.
- Toss the chopped vegetables with olive oil, a pinch of salt, and a splash of maple syrup or honey for a touch of caramelization.
- Spread the vegetables on a baking sheet in a single layer and roast for about 40 minutes, stirring halfway through, until they are golden and tender.
- While the vegetables roast, chop the onion and garlic. Sauté them in a large pot with a tablespoon of olive oil over medium heat until fragrant and translucent, about 5 minutes.
- Add the roasted vegetables to the pot, then pour in the vegetable broth. Bring everything to a gentle simmer and cook for 20 minutes to allow flavors to meld.
- Use an immersion blender to blend the soup directly in the pot until it's smooth and velvety. Alternatively, transfer in batches to a blender, blending until silky.
- Stir in fresh lemon juice to brighten the flavor, then taste and adjust seasoning with salt and pepper as needed.
- Serve the soup hot, garnished with a drizzle of olive oil or fresh herbs if desired. Enjoy this cozy, silky bowl of roasted vegetable goodness!
