The rich, creamy texture of this soup has comfort written all over it! The pungent flavour of garlic and the sweetness of the butternut squash and carrots has you going back for more!
This hearty butternut squash and carrot soup is definitely filling enough for a dinner meal. I highly recommend roasting the squash as it adds additional sweetness to this comfort soup. The Herb and Cheddar Cheese Biscuits complemented the soup perfectly.
I revised this recipe from the original to give it more vibrant colour, not only from the butternut squash but from the carrots. If you noticed, I love roasted vegetables anytime of the year, more often though when the vegetables are in season. I also roasted garlic with the carrots and squash to give it more of a rich and sweet flavour to this soup.
When the fall season arrives there is nothing more satisfying then the comfort of a delicious seasonal soup. When making soups this time of the year, I think of harvest and all the variety of fruits and vegetables, and what delicious recipes I can create. There are so many options when you really think about….from the many root vegetables such as potatoes, beets, carrots, parsnip, turnip, parsley root to the different types of squash, pumpkin, tomatoes, peppers, not to mention the several types of fruits. The list is endless and as a home cook who loves to create recipes and to think of what will be their next creation.
TIPS AND INGREDIENTS
Squash: butternut squash is the best squash for making soup, mainly because of the nature of this squash and the amount of water content and when it’s roasted it adds so much of it’s natural sweet flavour
Carrots: decided to add this versatile vegetable to this soup for it’s vibrant colour and natural sweetness
Garlic: will add a pungent flavour to this soup especially when it’s roasted
Extra virgin olive oil: was my choice, however a good vegetable oil is optional is needed to add when roasting the squash
Butter: I use to saute the onions in and it will add a richness to this soup, alternatively a vegan butter or olive oil
Broth: my choice was vegetable broth, water works too or a chicken broth; my go to for a last minute broth is GoBio Organic Bouillon Cubes. They are perfect to have on hand when you don’t have any broth or stock sitting around in your refrigerator or freezer. These bouillon cubes can be found in the grocery store or click the GoBio Organic Bouillon Cubes link above for an easy purchase.
Cream: heavy cream or 10% half and half cream can be used for this recipe; both add the creamy texture and richness to this soup. Another alternative is coconut milk for a vegan option
Spice: all you need to capture the flavour of nutmeg is adding a pinch which compliments the squash and carrots
Seasonings: salt and pepper
HOW TO MAKE THIS DELICIOUS SOUP
Preheat oven to 400° and place squash, carrots and garlic on a baking pan and drizzle with olive oil and season with salt and pepper. Then toss until the vegetables are coated. Stir halfway through to avoid the squash and carrots from sticking to the pan and continue to roast until soft and tender, total time about 40 min.
After 15 minutes of simmering, now puree soup using a hand emulsifier or blender until the soup in smooth. If you are using a blender, wait until the soup is slightly cooled pour in batches at a time to blend. Taste the soup whether you need more salt and pepper.
As you can see this soup has the richness and creamy texture. A soup like this offers the opportunity to create something you enjoy, whether it’s adding spices or feeling like an earthy flavor by adding herbs. When adding the final touches to this delicious soup, add a few parsley leaves, or scallions. Enjoy with crusty bread or homemade Herb and Cheddar biscuits or Flaky Buttery biscuits.
FAQ
Can I add the squash to the soup without roasting it? Yes you can, however, the flavour will be different. Roasting creates the juices to release from the squash and you are left with this wonderful sweetness from the squash. When I talk about sweetness, I am not saying it’s the same as adding sugar to your soup. Each vegetable will release their own natural sweetness when roasted. It is up to you, and roasting doesn’t require a lot of work and you will be much happier with the end result.
Can I add an alternative t cream to this soup? Yes you can. I have made this soup without cream and it will just as delicious. As I mentioned, coconut milk would be the best option. Although, if you like the flavour of dairy and a creamy texture then add about 1/4-1/3 cup at the same time as the vegetable broth.
Roasted Butternut Squash and Carrot Soup
Equipment
- medium sauce pot or dutch oven
- Baking sheet
Ingredients
- 4 cups butternut squash peeled, seeded and 1" cubed (1 small squash)
- 2 medium-large carrots, peeled and cut 1/2" slices
- 3 cloves garlic, sliced
- 2 tbsp extra virgin olive oil
- 1 tbsp maple syrup
- 1 tbsp unsalted butter
- 1/2 onion, chopped
- 3 cups vegetable broth or water/chicken
- 1/4 cup heavy cream or half and half cream
- pinch of nutmeg
- 1/2 tsp Himalayan salt
- 1/4 tsp freshly ground black pepper
- celery leaves, chopped and scallions sliced for garnishing
Instructions
- Preheat oven to 400° Place squash, carrots and garlic on a baking pan and drizzle with olive oil and maple syrups, then season with salt and pepper. Then toss until the vegetables are coated. Stir halfway through and continue to roast until soft and tender, about 40 min.
- The last 5-10 minutes for the vegetables to roast, start sautéing the onions. Using a medium-large sauce pot or dutch oven, over medium heat, melt butter and add onion. Sauté for about 3-4 minutes then add garlic and sauté for another minute.
- Add the vegetable or chicken stock, roasted squash, carrots and garlic. Then stir in the cream and nutmeg. Season with salt and pepper. Bring the soup to a low boil, then reduce heat and simmer for about 15 minutes.
- Puree soup using a hand emulsifier or blender until the soup in smooth. If you are using a blender, wait until the soup is slightly cooled pour in batches at a time to blend. Test if seasoning needs adjusting.
- Garnish with cream and parsley or scallions. Enjoy!
Nutrition
Upon my returning from a trip away from home, Rose placed a generous bowl of this spectacular soup in my fridge. It is sooo delicious, I suggested she jar it and sell it! This soup even though creamy and thick, is light and sooo healthy tasting!
Rose, thank you for sharing this wonderful soup! 💕
Hi Barb,
I am so thrilled you enjoyed this soup! I was more then happy to share this soup with you Barb!
Thank you so much for such a lovely comment 🙂
Rose xo