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Spiced Roasted Butternut Squash & Carrot Soup

This soup features roasted butternut squash and carrots, which are caramelized to bring out their natural sweetness. The vegetables are blended with warming spices like ginger and cinnamon, resulting in a velvety, orange-hued puree with layered, aromatic flavors. The slow roasting imparts a rich, slightly charred flavor and smooth final texture.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small butternut squash peeled, seeded, and cut into chunks
  • 2 large carrots peeled and sliced
  • 2 tablespoons olive oil for roasting
  • 1 inch fresh ginger peeled and minced
  • 1 teaspoon ground cinnamon for warmth and aroma
  • 4 cups vegetable broth for blending and simmering
  • to taste salt and pepper for seasoning
  • optional cream or coconut milk for serving, adds creaminess

Equipment

  • Baking sheet
  • Blender or immersion blender
  • Large mixing bowl
  • Saucepan

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the chunks of butternut squash and sliced carrots on a baking sheet, drizzling with olive oil and tossing to coat evenly.
  2. Roast the vegetables in the oven for about 35-40 minutes until they are tender, slightly caramelized, and fragrant, with some browned edges that add depth of flavor.
  3. Transfer the roasted squash and carrots to a large mixing bowl and allow them to cool slightly. Then, add the minced ginger and ground cinnamon for an aromatic boost.
  4. Pour the vegetable broth into a blender or use an immersion blender directly in the pot. Add the roasted vegetables and blend until smooth and silky, adjusting the consistency with more broth if needed.
  5. Pour the blended mixture into a saucepan and bring to a gentle simmer over medium heat. Season with salt and pepper to taste, cooking for about 10 minutes to allow flavors to meld.
  6. Taste and adjust seasoning if necessary. If you desire a creamier texture, swirl in a splash of cream or coconut milk just before serving.
  7. Serve hot with a garnish of fresh herbs or a drizzle of extra virgin olive oil as desired. Enjoy the rich, fragrant flavors of this cozy autumn soup.

Notes

Roast the vegetables until caramelized for maximum flavor. Adjust spice levels to taste, and feel free to add a splash of cream for extra richness.