Roasted Butternut Squash and Carrot Soup
Warm and comforting roasted butternut squash and carrot soup, perfect for chilly days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 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)
- Salt and pepper (to taste)
Instructions
- Prepare the vegetables: Preheat your oven to 400°F (200°C). Peel and seed your butternut squash and slice your carrots.
- Toss the butternut squash and carrots in a bowl with olive oil, garlic, salt, and pepper. Spread on a baking sheet.
- Roast in the oven for about 25 to 30 minutes, or until tender and caramelized.
- Blend the roasted veggies with heated vegetable broth until smooth.
- Season the blended soup with additional salt, pepper, or nutmeg as desired.
- Serve in bowls, garnished with cream, olive oil, or fresh herbs if desired.
Notes
This soup is great with a crusty piece of bread or crunchy croutons. Feel free to add spices or toppings according to your taste!
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: soup, butternut squash, carrot soup, vegan soup, cozy recipes