Roasted Butternut Squash Carrot Soup

5 from 1 vote

This roasted butternut squash carrot soup is creamy, nourishing, and full of cozy fall flavour. Roasted vegetables, fresh ginger, and a touch of apple blend into a silky, comforting soup that’s perfect for chilly days.

Prep Time15

Cook Time50

Total Time1 5

Course: Appetizer, dinner, Main Course, Soup

Cuisine: American

Servings: bowls

Calories: 295kcal

Author: Bailey Franklyn

Ingredients

½ butternut squash sliced lengthwise and seeds removed
1 tablespoon olive oil
1 tablespoon unsalted butter
1 small cooking onion diced
3 garlic cloves minced
1 ” fresh ginger peeled & minced
3 large carrots peeled & chopped into large chunks
2 cups vegetable broth
1 large honeycrisp apple peeled & chopped into large chunks
½ cup heavy cream or coconut milk
Salt to taste

Instructions

Preheat the oven to 400F. Add the squash to a parchment paper lined baking sheet. Drizzle the oil and a pinch of salt to the inside of the squash, then place face down on the baking sheet and roast for 25-30 minutes or until fork tender. I like to flip the squash over halfway through cooking.*
Meanwhile, in a large pot, melt butter over medium heat. Add the diced onion, and saute until soft and fragrant. Then add the minced garlic and ginger, and cook for about 1 minute, while stirring constantly.
Add the carrots and broth to the pot. The vegetables won’t be fully submerged, but there should be enough liquid to cover most of them.*
Bring to a boil, and then reduce the heat to a simmer. Let simmer, covered, for 15 minutes.
Add the apple chunks, and continue to simmer for another 15-20 minutes or until everything is soft and can easily be pierced with a fork.
Once your squash is done, scoop the flesh from the skin and add it into the pot with the carrots and apple.
Working in batches, spoon the vegetable chunks and some liquid to a blender. Blend until smooth, and return to the pot. You can also use an immersion blender, working directly in the pot.
Once all the apple and vegetable chunks have been blended and added back to the pot, add the cream, taste and season with salt. Since your cream is likely chilled, you may need to cook the soup for a few more minutes to bring it back to a hot temperature.
Transfer to a bowl, garnish with shredded apple, or a drizzle of cream and enjoy!

Notes

MAKE IT VEGAN: use olive oil to cook the onions, and use coconut milk instead of heavy cream.

MAKE IT A 'ONE POT MEAL': if you want to cut down on dishes and make this recipe simpler, you can add the squash in with the carrots in step 3. I like roasting the squash because it brings out more flavour, but I understand that that's an additional step. If you boil the squash instead of roasting it, you'll have to remove the skin and cut into chunks. And using an immersion blender will save you cleaning your other blender.

CARROT CHUNKS: the size of your carrot chunks will determine how long they take to cook. Bigger, thicker pieces will take longer.

TOO THIN: if you find the consistency of your final product too thin, you can leave it on the stove simmering to reduce a little bit. You could also add in more vegetable chunks, let them cook in the soup while it's simmering, and then blend them when they're soft.

TOO THICK: I prefer a thicker, chunkier soup, but if you find the final product too thick, just add more vegetable broth, heavy cream or coconut milk.

FREEZE: this soup freezes really well.

Nutrition