Roasted Butternut Squash and Carrot Soup

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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.


Roasted Butternut Squash and Carrot Soup


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.

Roasted Butternut Squash and Carrot Soup


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 tsp mixed herbs or a mix of oregano  and parsley
  • 2 tablespoon Olive Oil
  • Salt to taste
  • 1-2 tsp 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.
5 from 1 vote
Roasted Butternut Squash and Carrot Soup
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

A very simple, easy and quick soup with the goodness of vegetables and a distinct flavour due to Roasted vegetables and added herbs. 

Course: Main Course
Keyword: Butternut Squash, Carrot, GlutenFree, RoastedSoup, Soup, Vegan
Servings: 7 Servings
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 tsp mixed herbs or a mix of oregano and parsley
  • 2 tablespoon Olive Oil
  • Salt to taste
  • 1-2 tsp Sugar (Optional and only if required)
  • 3-4 cups water or as required
Instructions
  1. Preheat the oven to 180 deg C

  2. Line a baking sheet with parchment paper.

  3. Cut the vegetables and spread the Butternut squash and carrots.

  4. Lightly crush the herbs within your palms and drizzle the olive oil on top of the vegetables.

  5. Give Everything a quick mix so that the vegetables are coated with oil and herbs.

  6. Roast the vegetables for 25-30 minutes turning it upside down once or twice.

  7. Roast them until done. I.e. they should be soft so that you can puree them.

  8. Once done remove and let it cool completely.

  9. In a blender add the roughly chopped tomatoes and the roasted vegetables and Puree the mix.

  10. 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)

  11. Add salt and bring the mixture to boil. Let it simer for 10 minutes.

  12. If the soup is very tangy add some sugar.

  13. Serve hot with a dash of black pepper.


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Roasted Butternut Squash and Carrot Soup - A very simple, easy and quick soup with the goodness of vegetables and a distinct flavour due to Roasted vegetables and added herbs.

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