Easy Roasted Butternut Squash and Carrot Soup

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Total Time:
45 minutes mins

Yields:
60 oz
Recipe





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This savory roasted butternut squash and carrot soup recipe is so easy to make and makes a great cozy and warm dish for the colder months. Roasting the vegetables brings out their natural sweetness and blending them until smooth creates a nice creamy texture.

The butternut squash carrot soup can be served as a starter or a main dish, and pairs well with a crusty bread or a salad. This recipe is naturaly vegetarian and vegan friendly when made with a broth/stock or simply water.

Also make sure to try this healthy butternut squash casserole with sweet potato for your holiday table!

You might also like: Butternut Squash Soup For Kids / Toddlers

How To Make This Roasted Butternut Squash And Carrot Soup

• To begin, preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.
• Peel and cut the butternut squash, carrot, celery root, onion, and garlic into small chunks and spread them onto the baking sheet.

Prepared peeled, cut butternut squash, carrot, celery root and onion drizzled with oil and sprinkled with seasonings. Roasted butternut squash and carrot (on the right).

• Drizzle with olive oil and sprinkle with salt, pepper, and any other desired seasonings (I also like to add a bit of thyme and smoked paprika).
• Roast in the oven for about 30 minutes, until all the vegetables are tender. Let them cool a bit.
• Transfer the roasted vegetables to blender and add enough broth or warm boiled water to cover them. Blend until smooth and creamy. You can add 1/2 cup pf coconut cream if you wish.

Blending the butternut squash and carrot for until getting a creamy soup like consistency.

• If desired, transfer the soup to a pot on the stove and heat until hot before serving.
• Garnish the butternut squash carrot soup with a sprinkle of herbs, seeds or a dollop of coconut cream.

What To Serve This Buttrenut Squash Carrot Soup With

This butternut squash and carrot soup is delicious on its own but also pairs well with:

• a side salad like this cold avocado kale salad or sauteed zucchini mushroom salad;
• crusty bread (I use my gluten free sourdough bread, English muffins or buckwheat bread;
• some sauerkraut for added probiotics;
• a side of crispy golden potato fritters as bread substitute;
• some crunchy quinoa sticks;
• or stuffed flatbread;

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Easy Roasted Butternut Squash and Carrot Soup Recipe

This savory roasted butternut squash and carrot soup recipe is so easy to make and makes a great cozy and warm dish for the colder months. This smooth and creamy butternut squash and carrot soup can be served as a starter or a main dish. Make it with stock or simply water.
It’s naturally gluten free, dairy free and vegan friendly.

Cook Mode
Prevent your screen from going dark
Prep Time
10 minutes mins
Cook Time
30 minutes mins
Assembling Time
5 minutes mins
Total Time
45 minutes mins
Course:
Soup
Cuisine:
Clean Eating, Dairy Free, Gluten Free, Paleo, Vegan, whole30
Servings:
60 oz
Calories:
227.25kcal
Author:
Olga Caz
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Ingredients   1x 2x 3x

• 1 small/med butternut squash – about 2 lb
• 4 medium carrots
• 1 large onion
• 4 cloves garlic
• ½ medium celery root – aka celeriac
• 3 tbsp olive oil – for roasting
• 4-5 cups water – or stock

Seasonings

• 1 tsp sea salt
• ½ tsp ground black pepper
• ½ tsp smoked paprika
• ½ tsp dried thyme

Optional

• 2 tbsp lemon juice – or tomato paste (for tartness)

Instructions  

• Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.
• Peel and cut the butternut squash, carrot, celery root, onion, and garlic into small chunks and spread them onto the baking sheet.
• Drizzle with olive oil and sprinkle with salt, pepper, and any other desired seasonings (I also like to add a bit of thyme and smoked paprika).
• Roast in the oven for about 30 minutes, until all the vegetables are tender. Let them cool a bit.
• Transfer the roasted vegetables to a blender (I’m using a blender with a heat resistant glass pitcher) and add enough broth or warm boiled water to cover them. Blend until smooth and creamy. For a little bit of tartness I also like to add some lemon juice or tomato paste. Also you can add 1/2 cup pf coconut cream if you don’t mind the coconut taste.
• If desired, transfer the soup to a pot on the stove and heat until hot before serving.

What You Need

Non Stick Baking Sheet


Glass Blender

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Nutrition

Serving: 1.8cups
|
Calories: 227.25kcal
|
Carbohydrates: 34.72g
|
Protein: 3.37g
|
Fat: 10g
|
Sugar: 8.2g
|
Vitamin A: 33290IU
|
Vitamin C: 58.25mg
|
Calcium: 158mg
|
Iron: 1.95mg

The information shown is an estimate provided by an online nutrition calculator.

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