Roasted Butternut Squash and Carrot Soup
This soup features roasted butternut squash and carrots blended into a smooth, velvety purée with caramelized flavors and a subtle smoky sweetness. The key cooking methods include roasting the vegetables until browned and tender, then pureeing them into a creamy texture with aromatic spices, resulting in a warm, comforting dish with a rich appearance.
Equipment
- Baking sheet
- Blender (or immersion blender)
Ingredients
- 1 large butternut squash peeled, seeded, and cut into chunks
- 3 large carrots peeled and chopped
- 2 tablespoons olive oil
- 4 cloves garlic roughly chopped
- 1 teaspoon smoked paprika
- 4 cups vegetable broth
- 1 cup coconut milk or cream optional for creaminess
- to taste salt and pepper for seasoning
Instructions
- Preheat your oven to 400°F (200°C). Spread the squash and carrots on a baking sheet, drizzling with olive oil. Toss to coat evenly and roast for about 30-40 minutes, until they are deeply caramelized and tender with slightly browned edges.
- Remove the roasted vegetables from the oven and let them cool slightly. Transfer them to a blender or use an immersion blender directly in the pot.
- Add the chopped garlic, smoked paprika, and a splash of vegetable broth to the blender. Puree until smooth and creamy, stopping to scrape down the sides as needed.
- Pour the pureed mixture into a pot and add the remaining vegetable broth. Bring to a gentle simmer over medium heat, stirring occasionally. Let it cook for about 10 minutes to meld all flavors.
- Stir in the coconut milk or cream for added richness. Season with salt and pepper to taste, adjusting the flavors as you prefer.
- Once heated through and well combined, taste and adjust seasoning if needed. Ladle the soup into bowls and garnish with fresh herbs or a drizzle of extra coconut milk, if desired. Serve hot and enjoy the velvety, smoky roasted flavor.
