Butternut Squash Carrot Soup

Butternut squash carrot soup is a velvety and comforting dish that comes together easily with oven roasting You get rich flavor in every spoonful making it perfect for cozy evenings or to impress guests with minimal fuss

I made this soup on a chilly autumn Sunday and it has become my go to for busy nights when I want something a little special but effortless

Ingredients

• Butternut squash: gives this soup creamy texture and subtle sweetness Look for one that feels heavy for its size and has matte skin
• Carrots: add vibrant color and earthy flavor Choose bright firm carrots for best results
• Red onion: infuses mellow and sweet notes after roasting Pick one that feels solid and heavy
• Whole head of garlic: delivers mild rich depth once roasted The cloves should be plump and tightly packed
• Chicken broth or vegetable broth: creates a savory backbone Use homemade or low sodium broth for more control over seasoning
• Heavy cream: makes the soup ultra smooth and luscious You can swap in coconut milk for a dairy free version
• Olive oil: helps caramelize the vegetables Choose extra virgin for best flavor
• Garlic powder: amps up the savory flavor Double down on garlic without any raw sharpness
• Dried oregano: brings an herbaceous note Use freshly opened dried herbs for potency
• Smoked paprika: adds gentle smokiness Choose high quality Spanish smoked paprika for true flavor
• Cayenne pepper: provides a subtle heat Use just a pinch if you are sensitive to spice
• Salt and pepper: balance out all the flavors, use kosher salt and freshly cracked pepper

Step-by-Step Instructions

Prepare the Vegetables:

Arrange the halved butternut squash, chopped carrots, red onion, and whole garlic head on your baking dish Make sure the vegetables are spread out for even roasting Lightly drizzle with two tablespoons olive oil and season with salt and pepper toss everything well so each piece is coated

Roast the Vegetables:

Place the dish into your preheated oven set at three hundred ninety degrees Fahrenheit let roast for about one hour Check at forty five minutes and keep an eye on caramelization You want the vegetables soft and the edges golden brown for rich flavor

Cool and Blend:

Take the roasted vegetables out of the oven Allow them to cool until safe to handle Carefully squeeze the softened garlic cloves out of the skins Add garlic, squash flesh, carrots, and onion to your blender Blend in batches if needed until the mixture is super smooth You can add a splash of broth if the blender struggles

Simmer the Soup:

Transfer the blended mixture into a large pot over medium heat Stir in the chicken or vegetable broth, heavy cream, remaining olive oil and all spices including garlic powder, dried oregano, smoked paprika, and cayenne Taste and add more salt and pepper if needed Simmer gently for eight to ten minutes stirring occasionally until everything melds

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Roasting a whole head of garlic for this recipe is my favorite touch The mellow almost sweet garlic flavor is something my family always comments on and reminds me of Sunday afternoons spent testing soup recipes with my kids

Storage Tips

Store cooled soup in an airtight container in the fridge for up to four days Reheat on the stove or in the microwave Add a splash of broth or water if it thickens from chilling This soup freezes well in freezer safe containers for up to two months just thaw overnight in the fridge before reheating

Ingredient Substitutions

Swap heavy cream for coconut milk or cashew cream to make it dairy free If you do not have butternut squash try kabocha squash or sweet potato Use yellow or white onion in place of red if that is what you have on hand For a milder version leave out the cayenne or add extra for more kick

Serving Suggestions

Top bowls with roasted pumpkin seeds a spoonful of yogurt crispy bacon or fresh parsley Serve hot with crusty bread a grilled cheese sandwich or a fresh green salad This soup also makes a great starter for fall or winter dinners

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Cultural and Historical Context

Butternut squash soup has roots in both American and European kitchens celebrating autumn harvests Roasting the vegetables first is a modern twist that deepens sweetness and mimics classic comfort food from cozy family tables

Recipe Questions & Answers

→ What gives this soup its creamy texture?

Roasting the vegetables enhances their natural sweetness, while blending with heavy cream creates a silky, smooth finish.

→ Can I use vegetable broth instead of chicken broth?

Absolutely! Vegetable broth is a great option for a vegetarian version without losing flavor depth.

→ How spicy is the soup?

The soup has a mild kick from cayenne pepper, but you can adjust the amount to suit your taste.

→ Is there a vegan option for this dish?

For a vegan version, substitute the heavy cream with coconut milk or a plant-based cream alternative.

→ Can I make this ahead of time?

Yes! The soup keeps well in the fridge for up to four days, and can be reheated gently on the stove.

→ How do I store leftovers?

Let the soup cool, then store in an airtight container in the refrigerator, or freeze for up to three months.