Roasted Butternut Squash and Carrot Soup
This soup is made by roasting chunks of butternut squash and carrots until caramelized, then blending them into a smooth, velvety puree. The cooking process highlights the natural sweetness and smoky undertones of the vegetables, resulting in a vibrant, thick soup with a rich texture and warm color.
Equipment
- Baking sheet
- Blender or immersion blender
- Chef’s knife
- Cutting board
- Soup pot
Ingredients
- 1 large butternut squash peeled, seeded, and cut into chunks
- 3 large carrots peeled and sliced
- 2 tablespoons olive oil for roasting
- 4 cloves garlic minced
- 4 cups vegetable broth heated for blending
- to taste salt and pepper for seasoning
Instructions
- Preheat your oven to 425°F (220°C). Arrange the peeled and chopped butternut squash and sliced carrots on a baking sheet. Drizzle with olive oil and toss to coat evenly. Roast for about 30-35 minutes until the edges are golden and caramelized.
- While the vegetables roast, dice the garlic and prepare the vegetable broth in a pot, heating it until just simmering. This will be used for blending the soup later.
- Remove the roasted vegetables from the oven and let them cool slightly until safe to handle. Their aroma should be sweet and smoky, inviting.
- Add the roasted vegetables to a blender or use an immersion blender directly in the pot. Pour in the warm vegetable broth gradually.
- Blend until the mixture is completely smooth, with a velvety, thick texture. Taste and season with salt and pepper as needed for balance.
- Pour the hot soup back into a pot if needed, and gently warm it over low heat. Stir occasionally to keep it heated through and to develop the flavors.
- Once heated to your preferred temperature, ladle the soup into bowls. Serve hot, garnished with a drizzle of olive oil or a sprinkle of herbs if desired.
