Description
Indulge in the velvety smoothness of this Butternut Squash Carrot Soup, a comforting blend of roasted vegetables and aromatic spices. This easy oven-roasted recipe yields a rich and flavorful soup that is perfect for chilly days.
Ingredients
Scale
Vegetables:
- 1 medium butternut squash, deseeded and halved
- 2 large carrots, peeled and chopped
- 1 red onion, roughly chopped
- 1 whole head of garlic
Other Ingredients:
- 2 cups chicken broth or vegetable broth for a vegetarian option
- 1 cup heavy cream
- 4 tablespoons olive oil, divided
Spices:
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- Salt and pepper to taste
Instructions
- Prepare the Vegetables – Preheat the oven to 390°F (200°C). Arrange the halved butternut squash, chopped carrots, red onion, and whole garlic head on a baking dish. Drizzle with 2 tablespoons of olive oil, and season lightly with salt and pepper.
- Roast – Roast in the oven for about 1 hour until the vegetables are tender and caramelized.
- Cool and Blend – Squeeze out garlic cloves, blend all roasted vegetables until smooth.
- Simmer the Soup – Combine the blended vegetables with broth, cream, remaining olive oil, and spices in a pot. Season and heat through.
- Serve – Ladle into bowls, drizzle with olive oil, and enjoy!
Notes
- For a vegan version, substitute heavy cream with coconut cream or a non-dairy alternative.
- This soup pairs well with crusty bread or a side salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Roasting, Blending, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 9g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Butternut Squash Carrot Soup, Roasted Vegetable Soup, Easy Soup Recipe
