Autumn’s Hidden Gem: Roasted Butternut Squash & Carrot Soup

Imagine peeling back the layers of autumn, where the air smells of roasted sweetness and spice. This soup captures that essence in a bowl, using the caramelized edges of butternut squash and carrots. The process of roasting transforms simple vegetables into a captivating, smoky symphony that feels like a cozy embrace.

Many soups rely on quick boil methods, but roasting adds a depth that’s worth the wait. It’s perfect for days when you want a comfort food with a touch of sophistication. Plus, the aroma alone will make your kitchen feel like a harvest festival.

Roasted Butternut Squash and Carrot Soup

This soup features roasted butternut squash and carrots that develop a caramelized, smoky flavor through slow baking. Blended until smooth, the resulting dish has a velvety texture with a warm, vibrant orange hue. The roasting process enhances the natural sweetness and depth of the vegetables, creating a comforting, visually appealing soup.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 150

Ingredients Equipment Method

Ingredients

  

• 1 lb butternut squash peeled and cubed
• 3 large carrots peeled and chopped
• 2 tablespoons olive oil for roasting
• 1 small onion roughly chopped
• 2 cloves garlic minced
• 4 cups vegetable broth or chicken broth
• to taste salt and pepper

Equipment

• Baking sheet
• Blender or immersion blender

Method

 

1. Preheat your oven to 400°F (200°C). Spread the cubed butternut squash and chopped carrots evenly on a baking sheet. Drizzle with olive oil and toss to coat, then roast until the vegetables are tender and caramelized around the edges, about 30 minutes.
2. While the vegetables roast, sauté the chopped onion in a large pot over medium heat until translucent and fragrant, about 5 minutes. Add the minced garlic and cook for another minute until aromatic.
3. Remove the roasted vegetables from the oven and add them to the pot with the sautéed onion and garlic. Pour in the vegetable broth and bring the mixture to a gentle simmer.
4. Use an immersion blender to blend the soup directly in the pot until completely smooth and velvety. Alternatively, carefully transfer the mixture to a blender in batches, then return it to the pot.
5. Season the soup with salt and pepper to taste. Let it simmer for an additional 5 minutes so the flavors meld together.
6. Serve the soup hot, garnished with a drizzle of olive oil or fresh herbs if desired, and enjoy its warm, comforting texture.

This soup isn’t just about flavors; it’s about embracing the rustic charm of fall produce. The velvety texture paired with the sweet earthiness makes it a hearty yet elegant choice. Perfect for cozy dinners or a casual brunch with friends—seasonal, warm, and irresistibly inviting.

As the days grow shorter, there’s a quiet pleasure in turning to this nourishing bowl. It reminds us to slow down and savor each spoonful, feeling grateful for the simple ingredients that come together so beautifully. A small but significant celebration of the season in every bite.

EmmaClark

Welcome to Proud of This Mess – a place where food, creativity, and a little chaos come together on a plate!

I’m Emily Carter, the founder and heart behind this little corner of the internet. Born and raised in the United States, I’ve always had a passion for cooking, experimenting, and sharing the messy, delicious journey of creating food that brings people together. My philosophy is simple: good food doesn’t have to be perfect, and a little mess makes it memorable.

At Proud of This Mess, we believe that cooking is more than just following recipes—it’s about exploring flavors, discovering new techniques, and making every meal an experience worth savoring. From comforting weeknight dinners to indulgent desserts, our goal is to inspire home cooks of all levels to embrace the joy of food without fear of imperfection.