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easy roasted butternut squash and carrot soup

Easy Comforting Roasted Butternut and Carrot Soup

A comforting roasted butternut and carrot soup made with roasted vegetables, garlic, herbs, peppers, curry powder, roasted cumin, ginger, cream, and honey. This full-size batch is ideal for preparing ahead and freezing for later.
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Prep Time 20 minutes
Cook Time 1 hour
Course Comfort Food, Fall Recipes, Seasonal Recipes, Soup, Soups & Stews, Vegetarian, Winter Recipes
Cuisine Fusion
Servings 10

Equipment

  • Baking Tray
  • Foil
  • Large Soup Pot
  • Stick Blender

Ingredients
  

  • 3 lbs butternut squash
  • 3 large carrots
  • 2 medium onions
  • 8-10 cloves garlic
  • 8 sprigs thyme
  • 6-8 leaves sage
  • 2 green wiri wiri peppers optional
  • 3 green pimento peppers aka seasoning peppers
  • 4 tablespoons olive oil divided
  • 1 teaspoon black pepper
  • 3/4 tablespoon salt
  • 1 teaspoon curry powder
  • 3/4 teaspoon ground roasted geera cumin
  • 4 cups vegetable stock
  • 3/4 tablespoon grated ginger
  • 1 1/2 cups half and half cream
  • 2 tablespoons honey

Instructions
 

  • Cut the squash into 1/2 or 1/4 pieces, scoop out the seeds, and discard them. Peel and cut the onions in half, wash the carrots and cut them lengthwise in half, then place everything onto a lined baking tray.
    roasting butternut squash and carrots for making soup
  • Add the herbs and peppers, along with a foil pouch containing the garlic. Add 1 tablespoon of the olive oil to the garlic and close the pouch. This will prevent the garlic from burning while everything is in the oven.
    squash, carrots and herbs drizzled with olive oil for roasting
  • Drizzle the remaining olive oil over everything, top with 1/2 of the salt, and place the baking tray into a preheated 400°F oven uncovered for 45 minutes.
  • As the vegetables and herbs roast in the oven, the comforting scent will give your kitchen that homely feel, as if you are ready for a cold winter's night.
  • Remove the baking tray from the oven and drain the oil into a large soup pot.
    roasted carrots and butternut squash for making soup
  • roasted squash soup
  • On a medium-low flame, heat the oil in the pot. That oil is flavored with the herbs, peppers, and roasted vegetables, so it is important that we use this as the base for continuing with the roasted butternut and carrot soup.
    curry and cumin cooking as the base for butternut squash soup
  • Add the curry powder along with the roasted cumin (geera) and cook for 2 minutes before adding the roasted garlic, along with any oil from the pouch we created.
  • Give the carrots and onions a rough chop, then add them to the soup pot. Stir well to combine.
    roasted carrots and onion in the soup
  • caramelized onion, carrot and garlic in making squash soup
  • Scoop out the roasted flesh of the butternut squash and add it to the pot. You may refer to the video below to see how I walk you through this step.
    roasted butternut squash flesh is added to soup
  • Stir well, then add the vegetable stock. You may add chicken stock if you are not concerned about this soup being vegan. Regardless of the stock you use, be mindful that it will have a sodium element and affect the overall salt in the dish.
    vegetable stock is added to squash soup
  • Add the grated ginger, remaining salt, and black pepper and bring to a boil. As it starts simmering, add the roasted sage leaves and the thyme. With the thyme, remove any woody stems as they can be a potential choking hazard.
    roasted herbs and spices are added to butternut squash soup as it simmers
  • Simmer for 7 minutes.
  • Add the half-and-half cream, or use coconut milk, heavy cream, or a combination of them all, along with the honey, and bring back to a simmer.
    cream is added to the roasted butternut squash soup for that rich velvety finish
  • Using a stick blender, puree everything until smooth. Taste and adjust the salt to your liking, and I recommend freshly ground black pepper when you serve it.
    usign a stick blender to get the roasted squash and carrot soup a smooth creamy finish
  • Freeze leftovers for those evenings after work when you want something tasty, light, and generally comforting. It can last in the freezer for at least 60 days.
  • May I recommend trying my Roasted Tomato And Rice Soup and Memories of Tomato Choka, a soup my daughters are hooked on and always request at the first sign of Fall temperatures. What's your favourite soup? Leave me a comment below, and should you have any questions about this soup, drop me a line in The Village, which is our FREE Members ONLY Community.
    flavorful roasted butternut squash soup

Video

Notes

Frequently Asked Questions
 
Why does roasting the vegetables matter for roasted butternut and carrot soup?
Roasting the butternut squash, carrots, onions, herbs, peppers, and garlic develops deeper flavor and gives the soup its comforting roasted character. The edges of the carrots, squash, and onion will caramelize, highlighting their natural sweetness.
Can I use coconut cream instead of half and half cream?
Yes. Coconut cream can be used instead of the cream. You can also use full cream or heavy cream when you want a richer soup.
Can I make this soup with chicken stock?
Yes. Chicken stock can be used if you are not concerned about keeping the soup vegan. Keep in mind that the stock will contribute sodium, so taste the soup before adding more salt.
Can I leave out the wiri wiri peppers?
Yes. The wiri wiri peppers are optional, so they can be omitted when you prefer a milder soup. Only use if you have them and enjoy a bit of 'kick' to the finished soup. Any spicy pepper will work.
Can I freeze roasted butternut and carrot soup?
Yes. Leftover soup can be frozen for at least 40 days, making it useful for those evenings when you want a comforting meal without starting from scratch.
Tried this recipe?Let us know how it was!