Butternut Squash Carrot Soup
Cozy, creamy, flavorful, and so easy to make, roasted Butternut Squash Carrot Soup is a fall favorite that’s healthy, gluten-free, vegan, and budget-friendly!
Servings: 4 - 6
Calories: 309kcal
Ingredients
- 1 (2-pound) butternut squash peeled, seeded, and cubed
- 4 heaping cups of sliced carrots
- 1 yellow onion chopped
- 1 head of garlic ½-inch chopped off from the top
- 1 teaspoon of salt
- 1 teaspoon of sage powder
- ½ teaspoon of pumpkin spice
- 3 tablespoons of olive oil plus more for garnish
- 4 cups of water
- 1 (15-ounce) can of diced tomatoes in their juices
- 2 low-sodium bouillon cubes
- Black pepper and salt to taste
Instructions
- Preheat the oven to 400 degrees F. and line a baking sheet with parchment paper or a silicone mat.
- Place the cubed butternut squash, carrots, onion, and garlic on the prepared baking sheet. Sprinkle the salt, sage, and pumpkin spice onto the vegetables.
- Drizzle the oil and mix well until everything is evenly coated. Place all of the ingredients in an even layer and place the garlic head cut side up. Drizzle extra oil directly into the cut side of the garlic.
- Roast for 30 to 40 minutes or until some of the onions and garlic are beginning to char lightly. Set aside ¼ cup of roasted vegetables.
- Remove the baking sheet from the oven and place the roasted vegetables in a large pot with a lid. Place the garlic head on a plate to cool.
- Pour 4 cups of water, canned tomatoes, and bouillon cubes. Mix, bring to a boil, cover with the lid, lower the heat to a simmer, and cook for 30 minutes. Turn off the heat.
- Squeeze the garlic out of its skin into the pot.
- Using an immersion blender, blend the soup until the desired consistency is achieved. Taste and adjust seasoning levels. If you’re using a blender, blend in batches if the blender cup is small.
- Serve and garnish with some of the reserved roasted vegetables and a drizzle of olive oil.
Notes
- To save prep time: Feel free to use pre-chopped squash and carrots.
- Don’t skimp on caramelization: As the veggies brown and caramelize, it brings out heaps of flavor depth for a truly flavorful soup.
- For more caramelization: Broil the veg for 1-3 minutes after roasting.
- To adjust thickness: Change how much broth/water you add.
- Let it rest: The flavors get better on day two after the chance to meld.
Nutrition
Calories: 309kcal | Carbohydrates: 53g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 0.1mg | Sodium: 1189mg | Potassium: 1545mg | Fiber: 10g | Sugar: 19g | Vitamin A: 45618IU | Vitamin C: 71mg | Calcium: 225mg | Iron: 4mg