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.
- 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.
- 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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More Healthy Soup Recipes
Easy Roasted Butternut Squash and Carrot Soup Recipe
Ingredients
- 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
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
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Vonscott
Wednesday 19th of July 2023
I LOVE this soup. It keeps me full and satisfied all day. I crave nothing, which is amazing. I think because it’s so hearty, and tarte, and I put a slightly different variation of spices when I’ve made it. It’s sweet, it’s savoury… the thing with the soup though…. It makes me p**p 4-5 times a day. I don’t think this is normal…
Samantha T
Tuesday 28th of February 2023
Loved it, very flavorful!
HealthyTasteOfLife
Tuesday 28th of February 2023
Fantastic!