This Roasted Carrot and Butternut Squash Soup is a cozy, heartwarming dish that features oven roasted carrots and butternut squash, sauteed onions, low-sodium vegetable broth, and almond milk pureed into a beautifully smooth soup and lightly sweetened with cinnamon and nutmeg. This recipe is plant-based, vegetarian, and vegan friendly.
We’ll be making this on repeat as the days shorten, the nights grow long, and the weather starts to turn cold.
It’s finally September and Starbucks has released the PSL, which means it’s basically fall. So you know what that means! It’s time to dig out all those sweaters and indulge in ALL the pumpkin spice goodies!
And it’s time to start dusting off those fall-flavor packed recipes that have been collecting dust since December.
Now, when it comes to fall flavors, it is hard to beat the reigning champ Pumpkin Spice. It has cornered the autumn market, uncontested.
But a girl can only drink so many PSLs and indulge in so many pumpkiny baked goods. So when I hit my threshold, I like to turn to my second fall love: butternut squash.
Butternut squash is actually a pretty versatile vegetable. It is great sauteed or roasted, stuffed inside ravioli, pureed into soups and sauces, and even tossed into baked goods. So, watch out pumpkin, you might just have yourself some competition!
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Step 1: Prepare the Vegetables
The great thing about this soup recipe is that it is simple and relatively quick. Don’t let the cook time deceive you. The majority of the time is spent roasting the vegetables. Prepping the ingredients and blending and cooking the soup is actually very quick.
First, you’ll want to pre-heat your oven to 400ยฐF. Make sure you wait until the oven is done heating up before you put your vegetables in, as it will allow for quicker and more even cooking.
Next, you will want to prep your vegetables. Dice the onions. Wash and peal the carrots.
How to Cut and Prepare Butternut Squash
The butternut squash requires a little more legwork.
Use the following steps to prepare the squash for baking:
- Cut both ends off the squash.
- Peel the squash with a potato peeler.
- Cut the squash in half horizontally and then vertically, splitting it into quarters and exposing the seeds.
- Scoop out the seeds with a spoon.
Butternut squash vary considerably in size. So try to choose a smaller one if possible. It will make roughly 6 or 7 cups of cubed butternut squash, which is the perfect amount for this soup.
Quick Tip: You can also cube the squash to speed up the baking process, if desired. Or buy pre-cut squash to cut down on prep time as well.
Step 2: Roast the Vegetables
Toss the squash sections and the carrot with olive oil, salt and pepper. Place them on a baking sheet and bake at 400ยฐF for 25 to 30 minutes.
I like to test the squash for doneness with a fork. If the fork goes through cleanly, it is ready. If you have to force the fork through a hard center, the squash needs to cook more. Remove the vegetables from the oven.
Heat olive oil in a medium skillet. Once the oil is hot, add in the onions and cook until they become translucent.
Step 3: Puree the Vegetables
Combine the squash, carrots, and onion in a food processor or blender. I prefer the food processor, as it does a much better job of pureeing the vegetables into a smooth consistency. But high quality blenders work as well. I use this food processor ALL THE TIME. If you’re in the market, I highly recommend this one.
You may have to process in batches, depending on the size of your food processor/blender.
Once the vegetables are largely pureed, add in the chicken broth, almond milk, and spices. Continue to blend for several minutes to break down any residual chunks of vegetable, creating a creamier soup.
Step 4: Warm the Soup and Serve
Once the soup is smooth, transfer it to a large saucepan and heat over medium heat for 5 to 10 minutes, as needed. The soup should be relatively warm to begin with, so it shouldn’t take much time to heat the soup up to temperature.
Once warmed, divide the soup into 4 bowls and garnish with croutons, oyster crackers, or any additional desired spices. I really enjoy this soup with oven-roasted garlic toast. Yum!
Enjoy!
I hope y’all enjoy this recipe for Roasted Carrot and Butternut Squash Soup as much as I did. Let us know what you think about this recipe by dropping a comment and/or rating below! We love to hear from you. Please share with friends if you enjoyed this recipe!
Want some more squash inspiration? Check out these related fall flavor recipes!
- Butternut Squash Ravioli
- Apple Cider Farro Stuffed Acorn Squash
- Creamy Butternut Squash Risotto
- Pumpkin Miso Ramen
- Butternut Squash and Spinach Lasagna Rolls
Roasted Carrot and Butternut Squash Soup
Equipment
- Food processor
Ingredients
- 1 medium butternut squash
- 2 yellow onions, diced
- 6 carrots, peeled
- 2 ยฝ c low sodium vegetable or chicken broth
- 1 c unsweetened almond milk
- 2 Tbsp extra virgin olive oil divided
- 1 tsp sea salt divided
- 1 tsp black pepper divided
- 1 tsp cinnamon
- 1/2 tsp nutmeg
Instructions
- Preheat the oven to 400ยฐF.
- Peel the carrots and cut off the ends. Prepare the butternut squash by cutting off both ends and peeling the squash. Next, cut the squash in half horizontally and then vertically, creating 4 sections and exposing the seeds. Remove the seeds.
- Toss the carrots and squash quarters with 4 teaspoons olive oil, ยฝ teaspoon salt and ยฝ teaspoon pepper. Place on a baking sheet and cook for about 25 to 30 minutes or until the vegetables are cooked (they will be soft when poked with a fork). Remove from the oven.
- Heat the remaining 2 teaspoons olive oil in a medium skillet and add in the diced onions. Cook until the onions become translucent. Remove from heat.
- Add the carrots, squash, and onions to a food processor and blend for several minutes. You may need to process in batches. Once the vegetables become relatively smooth, add the chicken broth, almond milk, and spices and blend for several minutes until smooth.
- Transfer the soup from the food processor to a large saucepan and heat over medium heat for several minutes until the soup is warm. Divide into 4 bowls and serve with croutons, oyster crackers, or any desired additional spices.
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