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Roasted Autumn Vegetable Soup

This soup features roasted squash and carrots blended into a smooth, velvety consistency, highlighting the natural sweetness developed through caramelization. The vegetables are roasted until tender and slightly browned, then puréed into a warm, vibrant orange soup with a rich flavor and creamy texture. Touched with spices and a swirl of cream, it offers a comforting yet bright taste of fall.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Fall, Vegetarian
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 1 pound butternut squash peeled and cubed
  • 2 large carrots peeled and chopped
  • 2 tablespoons olive oil for roasting
  • 1 teaspoon ground cinnamon optional, adds warmth
  • 4 cups vegetable broth or chicken broth
  • 1 cup heavy cream for swirl and richness
  • to taste salt and pepper season to preference

Equipment

  • Baking Sheet
  • Food processor or blender

Method
 

  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash and chopped carrots with olive oil, salt, pepper, and cinnamon if using. Spread them in a single layer on a baking sheet and roast for about 30-35 minutes, or until tender and caramelized around the edges.
  2. Remove the roasted vegetables from the oven and let them cool slightly until warm but manageable to handle. Transfer them to a food processor or blender.
  3. Purée the roasted vegetables until smooth and creamy. You may need to add a splash of vegetable broth to help blend into a silky texture.
  4. Pour the purée into a large pot and stir in the remaining vegetable broth. Bring to a gentle simmer over medium heat, stirring occasionally, until heated through.
  5. Add salt, pepper, and more cinnamon if desired. Taste and adjust the seasoning for perfect balance.
  6. Once the soup is hot and seasoned, ladle it into bowls and swirl a spoonful of heavy cream on top for added richness. Optional garnishes can include fresh herbs or toasted bread.