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–+ servings
Roasted Carrot and Butternut Squash Soup
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4 from 4 votes

Roasted Carrot and Butternut Squash Soup

butternut squash, sauteed onions, low-sodium vegetable broth, and almond milk pureed into a beautifully smooth soup and lightly sweetened with cinnamon and nutmeg.
Prep Time10 minutes
Cook Time40 minutes
Course: Main Course
Cuisine: American
Keyword: Butternut Squash, Carrot, Soup
Servings: 6

Equipment

  • Food processor

Ingredients

  • 1 medium butternut squash
  • 2 yellow onions, diced
  • 6 carrots, peeled
  • 2 ½ 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 400°F.
  • 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, ½ teaspoon salt and ½ 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.

Notes

*Shortcut: to speed up the preparation time, you can buy pre-cut butternut squash cubes at most grocery stores. I often find them alongside the pre-packaged lettuce in the produce section. If you use the butternut squash cubes, make sure to dice the carrots before roasting to ensure they cook at roughly the same rate as the squash.