Description

Roasted Squash & Carrot Soup is a comforting, velvety delight that warms you from the inside out. This easy-to-make soup features the sweet flavor of roasted butternut squash, paired with earthy carrots and aromatic spices, creating a cozy dish perfect for chilly evenings or gatherings. With its creamy texture and vibrant color, it’s not just a meal; it’s an experience that brings everyone together around the table.

Ingredients

Scale

1 medium butternut squash (about 2 lbs), peeled and cubed
4 medium carrots, peeled and chopped
1 yellow onion, chopped
4 cloves garlic
4 cups low-sodium vegetable broth
3 tbsp extra virgin olive oil
1/2 tsp ground cinnamon
Salt and pepper to taste

Instructions

Preheat your oven to 400°F (200°C). Peel and chop the butternut squash and carrots into uniform pieces. Chop the onion and garlic.
On a baking sheet lined with parchment paper, spread the veggies, drizzle with olive oil, and season with salt, pepper, and cinnamon. Roast for 25-30 minutes until golden brown.
In a large pot over medium heat, sauté onions in olive oil until translucent (about 5 minutes). Add minced garlic for another minute.
Pour in vegetable broth along with roasted vegetables and simmer for 10 minutes.
Blend until smooth using an immersion blender or regular blender (in batches if needed). Adjust consistency with more broth if desired.
Season to taste with additional salt and pepper before serving hot.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Roasting/Blending
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 180
Sugar: 7g
Sodium: 350mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 3g
Cholesterol: 0mg

Keywords: Customize your soup by adding ginger or nutmeg for extra warmth. For a heartier version, include crispy bacon bits or sweet potatoes. Store leftovers in an airtight container in the fridge for up to five days or freeze for up to three months.