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Roasted Butternut Squash and Carrot Soup

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A comforting bowl of roasted butternut squash and carrot soup, perfect for cozy nights.

Ingredients

Scale
  • 1 large butternut squash
  • 3 large carrots
  • 2 tablespoons olive oil
  • 4 cloves garlic
  • 4 cups vegetable broth
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Peel the butternut squash, slice it in half lengthwise, scoop out the seeds, and cut into bite-sized chunks.
  2. Chop and slice your carrots into about half-inch pieces. Toss both vegetables in a large bowl with olive oil, minced garlic, and salt and pepper.
  3. Spread the mixture on a baking sheet lined with parchment paper. Roast for about 25-30 minutes or until golden and tender, flipping halfway through.
  4. Blend the roasted veggies with the heated vegetable broth in a large pot using an immersion blender until smooth. If too thick, add more broth.
  5. Taste your soup and adjust salt and pepper as needed.
  6. Reheat gently on the stove until warmed through, then serve with optional toppings.

Notes

Add a splash of cream or fresh herbs for garnish. Store leftovers in an airtight container for up to a week.

Nutrition

Keywords: soup, butternut squash, carrot, vegetarian, cozy meals

Find it online: https://butteredtable.com/creamy-one-pot-butternut-squash-soup/