I am living for carrot and butternut squash soup this fall! This recipe is easy, comforting, and healthy.
If you’re like me, you grew up loving Panera’s Butternut Squash Soup. When I was in college, I once had it five days in a row. Yikes.
I had to find a way to replicate this at home and save some money.
This version is a little different, but the added flavors of roasted carrot and onion really give this soup extra flavor.
Skip the fast casual and make this carrot and butternut squash soup at home. You won’t be sorry!
- 1 butternut squash, sliced in cubes
- 4 large carrots, sliced
- 1 small white onion, sliced
- 2 tbsp olive oil
- 4 garlic cloves
- 1 tsp salt
- 1 tsp pepper
- 6 cups chicken or vegetable broth
- 1/4 tsp paprika
- 1/4 tsp turmeric
- pepitas, for serving
- crispy sage, for serving
- croutons or crusty bread, for serving
Carrot and Butternut Squash Soup Directions:
Preheat oven to 400 degrees. On two large baking trays, lay out the squash, carrots and onion.
Season with garlic, salt, and pepper. Drizzle evenly with olive oil.
Bake veggies for 45 minutes.
After veggies are roasted, add broth, paprika, turmeric, and veggies to a big soup pot.
Simmer on medium-low for 15 minutes. Then, transfer contents of the pot to a blender.
Use your blender’s puree setting and blend until smooth. If the consistency is too thick, add more broth until it reaches your desired thickness.
Spoon into bowls and serve with crispy sage, pepitas, and crusty bread.