When the leaves start falling and a chill settles in the air, I reach for something unexpectedly cozy. This roasted butternut squash and carrot soup is my seasonal secret — it’s a bit of a wild card in my kitchen. The roasting process deepens the sweetness, giving the soup a caramelized glow that’s irresistible even on grey days.
What makes this recipe special isn’t just the flavor. It’s how it transforms humble vegetables into a velvety, warm hug of a bowl. Plus, the gentle spice of cinnamon and a splash of cream elevate it beyond ordinary comfort food. It’s perfect for those slow autumn evenings when you want something nourishing but with a surprise twist.
WHY I LOVE THIS RECIPE?
- My family’s nostalgic for roasted veggie smells filling the air.
- It feels like a warm hug after a frosty walk outside.
- The natural sweetness keeps everyone coming back spoonful after spoonful.
- It’s easy to customize with spicy ginger or a splash of coconut milk.
- The process of roasting sparks joy — I love watching the colors deepen in the oven.
AVOID MY DISASTER (You’re Welcome)
- FORGOT to poke holes? Squash exploded in the oven — pierced first, problem solved.
- DUMPED too much oil? Greasy mess — brush less next time, crispy edges are better.
- OVER‑TORCHED the carrots? Burnt flavor — turn down heat after 20 minutes.
- FORGOT to peel? Stringy bites — peeling ensures smooth, soup-ready veggies.
QUICK FIXES THAT SAVE YOUR DAY
- When soup’s too thick, splash in hot broth — stir gently, shimmer of steam rises.
- When flavor’s flat, sprinkle a pinch of smoked paprika or nutmeg.
- Patch with a squeeze of lemon if it feels dull or overly sweet.
- Shield your veggies from burning by tossing them halfway through roasting.
- If your soup is too chunky, blend in short bursts for velvety texture.
This soup is a reminder that simplicity can be rich and complex. Roasting transforms these vegetables from everyday to extraordinary, especially in this season of coziness. Every spoonful delivers a balanced sweetness, enhanced by subtle spices that warm the senses.
Come fall, I find comfort in recipes like this — easy to make, endlessly adaptable, full of honest flavor. It’s one of those dishes that whispers of home and quiet mornings. Whether for a quiet weeknight dinner or a gathering, it always feels just right for the moment.
Roasted Butternut Squash and Carrot Soup
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash and chopped carrots with olive oil, salt, pepper, and ground cinnamon. Spread them in a single layer on a baking sheet lined with parchment paper.
- Roast the vegetables in the oven for about 35-40 minutes until they are tender and slightly caramelized around the edges, filling the kitchen with warm, sweet aromas.
- Remove the vegetables from the oven and let them cool slightly for easier handling. Transfer them to a blender or food processor, adding the warmed vegetable broth.
- Blend until smooth and creamy, adjusting the consistency with more broth if necessary. Taste and add extra salt, pepper, or cinnamon as desired.
- Pour the blended soup into a pot and heat over medium-low heat until warmed through, about 5 minutes. Stir in the heavy cream to add richness and a subtle creamy texture.
- Give the soup a final stir, taste once more, and adjust seasoning if needed. Ladle into bowls and serve hot, optionally garnished with a drizzle of cream or fresh herbs.
In the end, this roasted butternut squash and carrot soup is about those small, satisfying moments. The aroma alone can lift a dull day into something special. It’s a dish that invites you to slow down and really savor the simple pleasures of seasonal ingredients.
And as the days grow shorter and cooler, this comforting bowl feels like a quiet celebration of autumn’s bounty. A perfect way to nourish both body and mind — simple, honest, just the way food should be.
Hi, I’m Jessica Miller, the voice (and taste buds) behind Taste Budty Rant.
I was born and raised in Portland, Oregon, where my love for food started in my grandmother’s kitchen, watching her turn the simplest ingredients into magic.
