For dinner on New Year’s Eve I made a lovely butternut squash and carrot soup based on this recipe from the With Style and Grace blog. I say “based” because right away I made a big mistake in the recipe by using DOUBLE the amount of carrots! However, the soup still turned out really great and since carrots are my favourite vegetable, it all worked out OK. I also tweaked some of the spices for my tastes. I recently made this soup again (with the right amount of carrots!) and made a few more adjustments and it was great! Posted below is the latest (and best) version I made, along with photos.
The only changes I would make the next time would be to maybe simmer covered to avoid losing too much liquid from the soup – I had to add about 1 cup water at the end to get a consistency I liked.
Roasted Butternut Squash and Carrot Soup
(Makes about 8 servings)
- 1 medium butternut squash
- 1-2 pounds (approximately 2-4 cups) carrots, peeled
- 1 yellow onion, finely diced
- 2 Tablespoons olive oil
- 1 Tablespoon fresh ginger, peeled and grated
- 2 cloves garlic, crushed
- 4 cups vegetable broth
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg
- ¼ teaspoon cinnamon
1. Preheat oven to 375 degrees F.
2. Line a baking sheet with parchment paper.
3. Cut butternut squash in half lengthwise, scoop out seeds, and place face down on lined baking sheet.
4. Peel carrots, chop into large pieces and place around squash on baking sheet.
5. Bake squash and carrots at 375 degrees F until tender (about 45 minutes).
6. Remove from oven and allow to cool. While waiting for the squash and carrots to cool, chop up onion.
7. Peel skin from squash or scoop out squash, then chop squash and carrots into cubes.
8. In a large soup or stock pot, heat olive oil over medium heat.
9. Add onions and cook for about 5 minutes until translucent.
10. Add ginger and garlic and cook for 1 minute.
11. Add squash, carrots, vegetable broth, salt, pepper, nutmeg, and cinnamon.
12. Increase heat to medium-high and bring mixture to a boil.
13. Reduce heat to low-medium and allow to simmer uncovered for about 30 minutes.
14. Remove from heat and allow to cool a bit.
15. Puree in the pot using an immersion/hand blender or (carefully) transfer to blender (filling only half full) to puree in batches.
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