This Roasted Butternut Squash & Carrot Soup is a cozy, flavor-packed bowl of comfort that highlights naturally sweet roasted vegetables. Made with oven-roasted butternut squash, fresh carrots, onions, and garlic, it delivers a satisfying taste perfect for fall or winter.
The recipe is straightforward and requires basic cooking techniques. This wholesome soup is simple, nutritious, and ideal for meal prep or weeknight dinners. Serve it with croutons or a side of grilled cheese for the ultimate comforting meal.
Warm and Cozy Appeal
A bowl of creamy roasted butternut squash and carrot soup offers a warm embrace on chilly days. The vibrant orange hue of this soup is not just visually appealing; it hints at the rich flavors waiting to be savored.
As the butternut squash and carrots roast, their natural sweetness intensifies, creating a comforting base for this delightful dish. This roasted vegetable soup is a perfect choice for fall recipes, bringing the essence of the season right to your table.
Ingredients That Shine
The simplicity of the ingredients in this butternut carrot soup recipe allows each element to shine. Fresh butternut squash, sweet carrots, and aromatic garlic come together to create a harmonious blend.
With the addition of coconut milk, the soup achieves a silky texture that enhances its creaminess. This healthy soup recipe not only satisfies the palate but also nourishes the body, making it an excellent choice for those seeking wholesome meals.
Preparation Made Easy
Preparing this roasted butternut squash and carrot soup is straightforward, making it accessible for cooks of all skill levels. Start by roasting the vegetables to bring out their natural flavors, then blend them into a smooth consistency.
The process is quick, taking around 50 minutes from start to finish, allowing you to enjoy a hearty meal without spending hours in the kitchen. This makes it an ideal option for weeknight dinners or meal prep.
Serving Suggestions
When it comes to serving, this soup pairs beautifully with crusty bread or crispy croutons, adding a satisfying crunch to each spoonful. Garnishing with fresh herbs elevates the dish, adding a pop of color and freshness.
Whether served as a starter or a main course, this butternut squash and carrot soup is sure to impress. Its comforting nature makes it a favorite among family and friends, perfect for gatherings or cozy nights in.
Health Benefits
This butternut carrot soup recipe is not just delicious; it’s also packed with nutrients. Butternut squash is rich in vitamins A and C, while carrots provide a good source of beta-carotene.
Incorporating this roasted vegetable soup into your diet can contribute to overall health, making it a smart choice for those looking to enjoy healthy and satisfying meals.
Final Thoughts on Comfort Food
In the realm of comfort food, few dishes can rival the warmth of a creamy roasted butternut squash and carrot soup. Its inviting aroma and rich flavors create a cozy atmosphere, perfect for sharing with loved ones.
As you savor each spoonful, you’ll appreciate the simple yet profound joy that comes from a bowl of homemade soup. This dish is more than just a meal; it’s a celebration of seasonal ingredients and the comfort they bring. Enjoy the delightful experience of making and sharing this wholesome soup!
Easy Roasted Butternut Squash & Carrot Soup Recipe
This Roasted Butternut Squash & Carrot Soup features caramelized vegetables blended with vegetable broth and a touch of coconut milk for a silky-smooth texture. The recipe takes about 50 minutes from start to finish and serves 4 people.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 3 medium carrots, peeled and chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground ginger (optional)
- Fresh herbs for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Vegetables: In a large bowl, toss the cubed butternut squash, chopped carrots, onion, and minced garlic with olive oil, salt, and pepper.
- Roast the Vegetables: Spread the vegetable mixture on a baking sheet in a single layer. Roast for 25-30 minutes, or until the vegetables are tender and caramelized.
- Blend the Soup: Transfer the roasted vegetables to a blender. Add the vegetable broth and coconut milk. Blend until smooth and creamy.
- Heat and Adjust: Pour the blended soup into a pot and heat over medium heat. Adjust seasoning with additional salt, pepper, or ginger if desired.
- Serve: Ladle the soup into bowls and garnish with fresh herbs if using. Serve hot with croutons or grilled cheese.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Nutrition Information
- Servings: 4 bowls
- Calories: 210kcal
- Fat: 10g
- Protein: 3g
- Carbohydrates: 30g