Butternut Squash and Carrot Soup
This butternut squash and carrot soup is smooth, cozy, and full of your favorite warm fall flavors. It's done in just 30 minutes with roasted carrots, butternut squash, onions, & simple spices.
Servings: 6 Servings
Calories: 101kcal
Ingredients
- 6 Large Carrots peeled & chopped
- 20 Ounces Frozen Butternut Squash
- 1 Large Yellow Onion chopped
- 5 Cloves Garlic
- 2 Cups Vegetable Stock
- 1 Lemon juiced
- 1 Tablespoon Cumin
- 1 Tablespoon Oregano
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
Instructions
- Preheat oven to 400°F (200°C). Add the chopped carrots, butternut squash cubes, chopped yellow onion, and whole garlic cloves to a large bowl. Drizzle with 2 tablespoons olive oil and season with 1 tablespoon cumin, 1 tablespoon oregano, 1 teaspoon salt, and 1 teaspoon black pepper. Toss to coat and roast on a large baking sheet for 25 minutes. Stir halfway. Cook until tender and lightly caramelized.
- Transfer the hot roasted vegetables to a blender. Add the vegetable stock and lemon juice. Blend until completely smooth and creamy, working in batches if needed. Pour the blended soup into a pot over medium-low heat. Taste and adjust seasoning with more salt, pepper, or lemon juice. Heat through for 2-3 minutes.
- Ladle the carrot butternut squash soup into bowls and garnish with Greek yogurt, toasted pumpkin seeds, fresh herbs, a drizzle of olive oil, or your favorite salsa. Serve warm and enjoy!
Notes
- Don't skip the roasting: Boiling the vegetables produces bland soup. Roasting caramelizes natural sugars and creates a complex flavor that's impossible to replicate with stovetop cooking alone.
- Peel your garlic but keep it whole: Peeled cloves roast faster and blend smoothly, but keeping them whole prevents burning.
- Use a high-powered blender: Immersion blenders work but won't achieve the same ultra-smooth, velvety texture. A Vitamix or similar high-speed blender creates restaurant-quality consistency.
- Layer the seasoning: Season before roasting and after blending. The roasted spices develop toasted notes, while fresh seasoning brightens the final bowl.
Nutrition
Calories: 101kcal | Carbohydrates: 25g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 1146mg | Potassium: 663mg | Fiber: 5g | Sugar: 8g | Vitamin A: 22272IU | Vitamin C: 36mg | Calcium: 107mg | Iron: 2mg
