Autumn’s Hidden Treasure: Roasted Butternut & Carrot Soup

As the leaves turn and a chill settles in the air, I find myself craving more than just pumpkin spice. I want something softer, sweeter, and deeply nourishing—something that whispers autumn in every spoonful. This roasted butternut squash and carrot soup does exactly that, with a creamy texture and caramelized nuances that warm from the inside out.

What makes this dish truly special isn’t just the rich flavors but the rustic charm of roasting vegetables until they are deeply golden and fragrant. The process concentrates their natural sugars, creating a subtle sweetness balanced with earthiness. It’s surprisingly simple, yet it feels like wrapping yourself in a cozy blanket of seasonal goodness.

Roasted Butternut Squash and Carrot Soup

This soup is made by roasting sweet butternut squash and carrots until caramelized, then blending them into a smooth, velvety texture. The roasting process concentrates their natural sugars and imparts a rich, earthy flavor, resulting in a creamy, golden-hued soup with a gentle sweetness.

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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: Autumn

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb butternut squash peeled and cubed
• 2 large carrots peeled and sliced
• 2 tablespoons olive oil for roasting
• 1 small onion roughly chopped
• 2 cloves garlic minced
• 4 cups vegetable broth low sodium preferred
• 1/2 teaspoon ground cinnamon
• to taste salt and pepper
• 1 tablespoon olive oil for sautéing

Equipment

• Baking sheet
• Blender or immersion blender
• Chef’s knife
• Peeler
• Measuring cups and spoons

Method

 

1. Preheat your oven to 400°F (200°C). Spread the cubed butternut squash and sliced carrots on a baking sheet, then drizzle with 2 tablespoons of olive oil. Toss to coat evenly and roast for about 30-35 minutes until tender and caramelized around the edges.
2. While the vegetables roast, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until it becomes soft and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
3. Once the roasted vegetables are ready and slightly cooled, add them to the pot with the sautéed onions and garlic. Pour in the vegetable broth and bring the mixture to a gentle simmer.
4. Simmer the soup for about 10 minutes to allow flavors to meld. Then, add the ground cinnamon and season with salt and pepper to taste.
5. Use an immersion blender to blend the soup directly in the pot until smooth and creamy, or carefully transfer the mixture to a blender and purée in batches. Be cautious with hot liquids.
6. Once blended to your desired consistency, taste and adjust the seasoning if needed. Continue to cook for another 2-3 minutes to reheat if necessary.
7. Serve the soup hot, garnished with a swirl of cream or a sprinkle of fresh herbs if desired. Enjoy the rich, velvety texture and sweet, roasted flavors.

Notes

For added depth, include a splash of maple syrup or a dash of cayenne pepper. Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.

This soup isn’t just a meal; it’s a celebration of fall’s bounty, perfect for leisurely weekends or quick weeknight dinners. Its comforting aroma drifts through the kitchen, drawing everyone closer to the table. In a season that’s about slowing down and savoring, this dish offers both nourishment and a moment of pause.

Every spoonful invites memories of harvest festivals and chilly morning markets. It’s a reminder that the simplest ingredients, when treated with care, can create something truly soul-satisfying. As the days grow shorter, this warm bowl offers a gentle, flavorful retreat you’ll look forward to all season long.