Carrot and Butternut Squash Soup
Roasted carrot and butternut squash soup is creamy, cozy, and full of fall flavor. This easy recipe is made with simple ingredients and no heavy cream.
Ingredients
- 1 medium butternut squash peeled, seeded, and cut into 1-inch cubes, about 4 cups
- 4 large carrots peeled and cut into 1-inch pieces
- 1 small yellow onion cut into wedges
- 4 garlic cloves peeled
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt divided
- ½ teaspoon black pepper
- 4 cups chicken broth or vegetable broth plus more as needed
- ¼ teaspoon paprika
- ¼ teaspoon ground turmeric
- 1 tablespoon unsalted butter optional
- Crispy sage for serving, optional
- Roasted pepitas for serving, optional
- Extra virgin olive oil for serving, optional
Instructions
- Roast the vegetables. Preheat the oven to 425°F. Add the butternut squash, carrots, onion, and garlic to a large baking sheet. Drizzle with olive oil and season with ½ teaspoon kosher salt and the black pepper. Toss until evenly coated, then spread the vegetables into an even layer. Roast for 35 to 40 minutes, tossing halfway through, until the vegetables are tender and lightly caramelized around the edges.
- Simmer the soup. Transfer the roasted vegetables to a large pot. Add the chicken or vegetable broth, paprika, turmeric, and remaining ½ teaspoon kosher salt. Stir to combine and bring to a gentle simmer over medium heat. Simmer for 10 to 15 minutes.
- Blend the soup. Use an immersion blender to blend the soup until completely smooth and creamy. Alternatively, carefully transfer the soup to a blender and blend in batches.
- Finish the soup. Stir in the butter, if using. If the soup is thicker than desired, add additional broth a little at a time until it reaches your preferred consistency. Taste and adjust the salt and pepper as needed.
- Serve. Divide the soup between bowls and top with crispy sage, roasted pepitas, and a drizzle of extra virgin olive oil, if desired.
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