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Roasted Butternut Squash and Carrot Soup

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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Course: Main Course
Keyword: Butternut Squash, Carrot, GlutenFree, RoastedSoup, Soup, Vegan
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 7 Servings
Author: Renu Agrawal-Dongre


  • 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


  • 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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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu