Roasted Vegetable Soup
This hearty soup features roasted butternut squash and carrots blended into a smooth, velvety texture. The roasting process deepens the vegetables’ natural sweetness, while sautéed onions and garlic add savory depth. Finished with a splash of lemon for brightness, it’s a cozy, flavorful bowl perfect for chilly days.
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!
