Anjali Arora
Most people roast vegetables for sweetness, but I find a quiet magic in the caramelized edges of butternut squash and carrots. It’s like watching a sunset—deep orange, warming, and surprisingly complex. Turning these into a soup feels like capturing a fleeting moment of cozy serenity.
This recipe lets the natural sweetness shine with a subtle smoky undertone. Roasting intensifies flavors you didn’t know were there, making each spoonful feel layered and comforting. Best of all, it’s a simple way to add a splash of brightness to chilly days when heat is a must.
WHY I LOVE THIS RECIPE?
- I love the slow transformation, where humble root veg turn into something rich and indulgent.
- The smell of roasting carrots and squash fills the kitchen with nostalgic warmth.
- This soup is my go-to after busy days, soothing and effortless to whip up.
- Each spoon feels like a tiny celebration of autumn through winter’s cold.
- Making it reminds me how simple ingredients can create magic with just a little patience.
AVOID MY DISASTER (You’re Welcome)
- FORGOT to stir the vegetables? Caramel spots burned—use parchment and stir more. Smells less burnt!
- DUMPED too much oil? The vegetables slip away; add a splash of broth and keep roasting.
- OVER‑TORCHED the edges? Scrape off burnt bits; the rest still add depth. No waste!
- FAILED to peel? Leaves skins on—blend smoothly, skins add extra fiber and texture.
QUICK FIXES THAT SAVE YOUR DAY
- When the soup’s too thick, splash in hot broth and stir until silky.
- Pipe in a dash of cream or coconut milk for creaminess without extra effort.
- Shield the pot’s sides with foil if edges start to burn—quick fix, big difference.
- When flavors fall flat, add a pinch of smoked paprika—crackles with smoky depth.
- When in doubt, crush a garlic clove—smells heavenly and boosts depth fast.
This soup embodies the season’s quiet beauty—a bowl of sweet, smoky warmth that makes the cold feel worth it. Roasting transforms humble roots into a sensation that soothes both the palate and soul.
In a world rushing toward innovation and complexity, there’s charm in simplicity. This recipe celebrates that, reminding us how great a bowl of roasted roots can be on a chilly day.
Roasted Butternut Squash and Carrot Soup
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Arrange the peeled and cubed butternut squash and sliced carrots on a baking sheet, then drizzle with olive oil and toss to coat evenly. Sprinkle with smoked paprika, if using, and spread out in a single layer.
- Roast the vegetables for about 25-30 minutes, until they are tender and caramelized around the edges, filling the kitchen with a sweet, toasty aroma.
- Transfer the roasted vegetables to a blender or a large pot if using an immersion blender. Pour in 2 cups of vegetable broth to start, and blend until smooth and creamy. Add more broth if the soup feels too thick.
- Warm the blended soup over medium heat, stirring occasionally. Season with salt and pepper to taste, and stir in coconut milk or cream for added richness if desired.
- Once the soup is hot and well-seasoned, give it a final taste and adjust the salt, pepper, or broth as needed. The soup should be velvety, vibrant orange, and fragrant with a smoky sweetness.
- Serve the soup hot, garnished with a drizzle of extra coconut milk or a sprinkle of herbs if desired. Enjoy its warm, comforting texture and layered flavors, perfect for a cozy meal.
Notes
Taking the time to slowly roast these vegetables rewards with both flavor and a calming kitchen aroma. It’s a reminder of the little rituals that make winter’s chill more inviting.
Enjoy this comforting, uncomplicated soup whenever you need a peaceful moment or a quiet meal. Sometimes, the simplest ingredients create the most memorable comfort.
Hi, I’m Anjali Arora — the curious heart behind Feast Chase.
To be honest, I’ve always felt most at ease in my own company. I’m not exactly a people-person (small talk still makes me cringe), but there are two things I’ve always loved deeply: animals and food.