Butternut Squash and Carrot Soup
Butternut squash carrot soup is one of my go-to recipes when I want something cozy and made from scratch without much effort. This creamy Fall soup recipe is packed with roasted veggies, the perfect appetizer for a satisfying dinner with the family.
Servings: 4
Calories: 309kcal
Ingredients
- 1 medium butternut squash 2-3 pounds
- 4 carrots trimmed, peeled and cut in half
- 1 large white onion cut in half
- 6 cloves garlic unpeeled
- 2 Tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¾ teaspoon dried thyme
- 3 cups chicken stock or vegetable broth
- ¼ cup heavy cream
Instructions
- Preheat oven to 400°F. Halve butternut squash lengthwise, remove seeds (see note).
- Place squash (cut-side up), carrots, onions, and garlic cloves on a baking sheet. Drizzle with oil and sprinkle on the salt, pepper, and thyme.
- Roast for 35-45 minutes, flipping the squash over halfway through. The squash and carrots are done when they fork tender. While the squash is roasting warm the broth (microwave or stovetop over low heat).
- Scoop out squash flesh. Remove the skin from the onion. Squeeze out the garlic from the skins. Place the roasted vegetable and broth in a blender, process until smooth.
- Stir in the cream. Adjust consistency with more broth if needed. Salt and pepper to taste.
Notes
- If you notice the garlic burning remove it from the oven when you flip the squash.
- You can use an immersion blender to puree the soup but it won't get as smooth.
Optional: Add Toasted Squash Seeds
Rinse thoroughly removing the pulp from the seeds, then pat dry with a paper towel. Toss the seeds with a little oil and salt if desired. Spread them in a single layer on a baking sheet and toast in a preheated 300°F (150°C) oven for 20 minutes, stirring once halfway through. Let the seeds cool completely before using as a crunchy topping for your soup.🌡️Storing Leftovers
Store leftover soup in an airtight container. You can keep it fresh in the fridge for 3-4 days or freeze this soup for up to 3 months. Let the soup thaw overnight if from frozen. Then, reheat it on a pot on the stove on medium heat, stirring constantly until it's completely heated through.Leave a review or get more information on the recipe!
