This butternut squash carrot soup recipe is healthy, simple, and has a great depth of flavor from the roasted vegetables!
This squash and carrot soup is a big bowl of comfort for those seemingly never-ending winter days. Wow, that sounded depressing.
I hope you had a great Christmas (if you celebrate) or at least a great day off work if you don't. 😉
I have the whole week off work, and I am sooo glad. I need a rest, but I'm also going to be putting many hours into the blog during my time off my day job.
At least I get to sleep in. That's the main thing I care about really.
I made really quick croutons for the photos. I actually burned the first batch.
That wasn't a good day... I managed to burn the croutons and some chocolate within the span of about an hour. Multi-tasking is generally not a good idea for me.
For the batch that did work, I simply used the same baking sheet that the veggies were roasted on, and I cut up bread and tossed it with a bit of olive oil and popped them in the oven for 10 minutes.
Croutons are the perfect addition to this soup.
I tried to get as much flavor out of these veggies as possible.
Roasting them is one of my favorite ways of bringing out their flavor, but I also really like to add a bit of balsamic vinegar to roasted vegetables. The vinegar mellows out as it cooks, and you're left with another delicious layer of tastiness.
After roasting the veggies, you quickly boil them with the onions and broth. Then blend the soup and it's ready to go.
Easy, delicious, and the perfect thing to counter the holiday feasts. 🙂
If you like the sound of this recipe (and you like orange-colored soups), you may also like my easy butternut squash soup, this spicy sweet potato soup, my carrot and celery root soup, or my acorn squash and carrot soup.
Hope you love this roasted butternut squash and carrot soup recipe!
Let me know in the comments below if you've made it.
Butternut Squash Carrot Soup
- 4 large carrots peeled
- 1 medium butternut squash peeled, seeds removed
- 4 tablespoons olive oil divided
- 3 tablespoons balsamic vinegar
- 1/2 teaspoon garlic powder
- 5 dashes Italian seasoning
- Salt & pepper to taste
- 1/2 medium onion chopped
- 4 cups vegetable broth
- 1/4 teaspoon ground cumin
- Preheat oven to 400F and move the rack to the middle position.
- Prep your carrots and squash. I sliced my carrots into approx. 1/4" thick slices and the squash into about 3/4" pieces so everything cooks fairly evenly.
- Add the carrots and squash to a baking sheet and toss with 3 tablespoons olive oil, the balsamic vinegar, garlic powder, Italian seasoning, and salt & pepper. Roast for 35-45 minutes, or until the carrots and squash are nice and soft and lightly browned. It's a good idea to check how they're doing after about 25 minutes or so, and you can also give the veggies a flip/stir at this point if you wish.
- When the veggies are about done roasting, heat the remaining tablespoon of olive oil over medium-high heat in a soup pot. Sauté until the onion is lightly browned (5-7 minutes).
- Add the carrots and squash, vegetable broth, and ground cumin to the pot. Increase heat to high and once it starts to gently boil, reduce heat to medium-low and simmer for 5-10 minutes.
- Take the pot off the heat and blend the soup in batches (I suggest waiting at least 10 minutes for the soup to cool first to make this safer). Once the soup is blended, season with extra salt & pepper and thin with some water if needed.
- Serves 4+