Roasted Butternut Squash and Carrot Soup
It's winter and what can be more comforting then a bowl of hot piping soup. I love to make different types of soup and this Roasted Butternut Squash and carrot soup is turning out to be one of my favorites. A very simple soup yet so delicious is one of my easy and quick dinner recipes which I love to make.
Roasting the vegetables along with some herbs adds a distinct flavour to this soup. There is no specific ratio of vegetables but I like to add 1 whole squash , 2 carrots and 3-4 tomatoes. The good thing is that if you are busy, or have less time, put the vegetables in the oven and you are free. Rest you just need to puree and boil and you are sorted.
Such soups are generally on the thicker side and are quite filling on its own. You do not need anything else may be a slice of bread that's it. Butternut is already on the creamier side and hence I have not added any cream to this and I do not like to add any cream or milk for my day to day dinner soups. But you can add if you want to make it more creamier and rich.
I am sharing this recipe with our BM group where in this week we are sharing Easy Dinner Dishes and this is my second recipe under this category. The first was Palak Paneer (Indian Cottage cheese in Spinach gravy and second was Hydrebadi Baingan ka Salan
Ingredients
- 1 Butternut Squash peeled and roughly cubed into medium size pieces
- 2 carrots peeled and chopped into ½ inch pieces
- 4 tomatoes cut into 4-8 pieces.
- 2 teaspoon mixed herbs or a mix of oregano and parsley
- 2 tablespoon Olive Oil
- Salt to taste
- 1-2 teaspoon Sugar (Optional and only if required)
- 3-4 cups water or as required
Preparation
- Preheat the oven to 180 deg C
- Line a baking sheet with parchment paper.
- Cut the vegetables and spread the Butternut squash and carrots.
- Lightly crush the herbs within your palms and drizzle the olive oil on top of the vegetables.
- Give Everything a quick mix so that the vegetables are coated with oil and herbs.
- Roast the vegetables for 25-30 minutes turning it upside down once or twice.
- Roast them until done. I.e. they should be soft so that you can puree them.
- Once done remove and let it cool completely.
- In a blender add the roughly chopped tomatoes and the roasted vegetables and Puree the mix.
- In a large pot add the puree and water to desired consistency. ( This soup gets a bit thicker, also it is best eaten having thick consistency)
- Add salt and bring the mixture to boil. Let it simmer for 10 minutes.
- If the soup is very tangy add some sugar.
- Serve hot with a dash of black pepper.
Roasted Butternut Squash and Carrot Soup
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Ingredients
- 1 Butternut Squash peeled and roughly cubed into medium size pieces
- 2 carrots peeled and chopped into ½ inch pieces
- 4 to matoes cut into 4-8 pieces.
- 2 teaspoon mixed herbs or a mix of oregano and parsley
- 2 tablespoon Olive Oil
- Salt
- 1-2 teaspoon Sugar (Optional and only if required)
- 3-4 cup Water
Instructions
- Preheat the oven to 180 deg C
- Line a baking sheet with parchment paper.
- Cut the vegetables and spread the Butternut squash and carrots.
- Lightly crush the herbs within your palms and drizzle the olive oil on top of the vegetables.
- Give Everything a quick mix so that the vegetables are coated with oil and herbs.
- Roast the vegetables for 25-30 minutes turning it upside down once or twice.
- Roast them until done. I.e. they should be soft so that you can puree them.
- Once done remove and let it cool completely.
- In a blender add the roughly chopped tomatoes and the roasted vegetables and Puree the mix.
- In a large pot add the puree and water to desired consistency. ( This soup gets a bit thicker, also it is best eaten having thick consistency)
- Add salt and bring the mixture to boil. Let it simer for 10 minutes.
- If the soup is very tangy add some sugar.
- Serve hot with a dash of black pepper.
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Soup will surely be an excellent one for a quick dinner, lovely colour and not to mention so heathly as well!
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Sometimes I use carrots in butternut squash soup but never tomatoes. Like the color the tomatoes lent of the soup .
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We have this during fall but I haven’t tried tomato in this soup. Will try it next time.
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Thick soups are perfect for winter nights. Nice color too. Tomatoes is an interesting addtion.
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I wonder if the previous comment went through !
It’s a great idea to roast the veggies with herbs , it will definitely lend a awesome flavour to the soup , will give it a try next time .
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That is a creamy and delicious looking butternut squash soup. Adding roasted tomato sounds like a nice tangy addition. I have to try this one out some time soon.
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Wow! this soup sounds so comforting. Would love a bowl of this soup for this weather.
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Beautiful color of the soup...The bowl of healthy soup looks so comforting for this chilly weather here.
Never made one with butternut squash, looks tasty. Addition of other veggies is a good thing.
That is a hearty, comforting bowl of creamy soup for this weather. Looks delicious.
Butternut squash and carrot soup looks amazing. Perfect for the cold weather we have right now.
Thank You