If you can’t wait any longer for that time of year when you can wrap your hands around warm soup bowls full of creaminess and fall flavors, I have great news for you… This Roasted Butternut Squash + Carrot Soup is sure to be your “Fall Favorite” or more like a Fall Obsession.
Wow, the summer has flown right by, and fall is almost upon us!
I can’t believe I am admitting this, but I am loving the drop in temperature. I forgot how much I missed everything about Fall. Growing up, it was my favorite Season. After living in Florida for 12 years and being used to weekends spent at the beach through October and sometimes into the Holidays, I was sure to be disappointed summer is over. Apparently, I forgot I can drink Pumpkin Spice Latte’s while wearing leggings and boots.
One of the many perks of living back in the Midwest is seeing the leaves changing in the Fall. You can’t help but be inspired to make recipes that are colorful and full of flavor from squash and cinnamon spice with a touch of sweetness of brown sugar.
This soup is made with a base of Roasted Butternut Squash and Carrots. There is no cream added, rather I use Coconut Milk to lighten up this soup without giving up the creamy texture we all love and desire.
I pretty much always Roast my vegetables so when coming up with this recipe, I thought it was only appropriate to Roast the Squash and Carrots. The Squash came out so beautiful and smelled amazing, it was hard not to grab a fork and dig right in.
I topped this soup with a dollop of sour cream (you can use Greek yogurt, if preferred), pumpkin seeds, and shredded carrots. The presentation is beautiful and the flavor is even better. If this soup doesn’t scream Fall, I don’t know what does!?
- 1 large Butternut Squash, cut in half vertically and seeds removed (To save on time, use 1 (12-ounce) package refrigerated cubed butternut squash, such as green giant brand)
- 2 cups carrots, peeled and chopped (about 4 to 5 medium carrots)
- 2 tbsp. olive oil
- 3 cloves garlic, minced (or use 1 tbsp. minced garlic from jar)
- 1 yellow onion, chopped
- 3 cups vegetable broth
- 1 tbsp maple syrup
- 1 tsp cinnamon
- 1 tsp. salt, plus more to taste
- ¼ tsp. black pepper, plus more to taste
- ½ cup unsweetened coconut milk (I used Silk)
- Preheat oven to 425 degrees F. Line a rimmed baking sheet with aluminum foil or parchment paper. Place Butternut Squash on the pan and drizzle each half with olive oil to lightly coat the squash. Rub the oil all over the squash and season with salt and pepper. Arrange chopped carrots around squash on baking sheet. Turn the squash face side down and roast squash and carrots for 40 minutes or until squash is tender and completely cooked through.
- Allow the squash to cool and then use a spoon to scoop the flesh into a bowl (discard of skin).
- Meanwhile, in a medium-sized skillet, heat olive oil over medium heat and add onion and cook until translucent (roughly 3 to 4 minutes).
- Add the garlic, stirring often, allowing to cook for 1 to 2 minutes. Add in 3 cups of vegetable broth, maple syrup, cinnamon, salt and pepper. Allow mixture to simmer for 5 minutes then add in roasted squash and carrots.
- Using an immersion blender or working in batches in a food processor or blender, blend squash mixture until smooth adding coconut milk to reach desired consistency (about ½ cup or more). Add more salt and pepper, to taste.
- Top with sour cream or Greek yogurt, pumpkin seeds, shredded carrots, and sprinkle of cinnamon, if desired.
- You can refrigerate the soup for 3 to 4 days, or freeze for up to 3 months.
- *Note* If you want to thin out your soup even more, add more vegetable broth. (I used about 3½ cups, but my squash was a good size.
- If necessary add more salt and pepper, to taste.