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Roasted Butternut Squash & Carrot Soup

This creamy, velvety soup features sweet roasted butternut squash and carrots blended into a smooth, vibrant orange purée. The process involves roasting the vegetables to deepen their natural sweetness, then simmering and blending with fresh ginger, garlic, and a splash of lemon for a bright, comforting flavor with smoky undertones and a silky texture.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Homestyle
Servings 4
Calories 180 kcal

Equipment

  • Sharp chef's knife
  • Large baking sheet
  • Blender or immersion blender
  • Measuring spoons & cups
  • Silicone spatula

Ingredients
  

  • 1 medium butternut squash ripe and firm
  • 2 large carrots heirloom if possible
  • 2 tablespoons olive oil for roasting
  • 3 cloves garlic minced
  • 1 inch fresh ginger grated
  • 4 cups vegetable broth preferably homemade or low-sodium
  • 1 each lemon for juice

Instructions
 

  • Preheat your oven to 200°C (390°F) and line a large baking sheet with parchment paper.
  • Peel and seed the butternut squash, then cut it into 2-inch chunks. Toss these with a tablespoon of olive oil, a pinch of salt, and pepper. Spread them evenly on the prepared baking sheet.
  • Peel the carrots and cut them into similar-sized pieces. Toss with a little olive oil and a pinch of salt, then add to the baking sheet alongside the squash.
  • Roast the vegetables for 40-45 minutes, flipping halfway through, until they are golden and tender, releasing that sweet, smoky aroma.
  • While the vegetables are roasting, peel and mince the garlic, then grate the fresh ginger. Set aside for later.
  • Once roasted, let the vegetables cool slightly until manageable. Transfer them to a large pot.
  • Pour in the vegetable broth and bring the mixture to a gentle simmer. Cook for about 10 minutes to let the flavors meld.
  • Use an immersion blender directly in the pot, or transfer the soup in batches to a blender. Blend until smooth and velvety, adjusting the consistency with more broth if needed.
  • Stir in the juice of a lemon to brighten the flavors. Taste and adjust salt if necessary.
  • Serve the soup hot, optionally topped with a swirl of crème fraîche or toasted seeds for extra texture and flavor.