by Cozy up with a steaming bowl of velvety roasted butternut squash and carrot soup with aromatic fennel. This squash soup recipe is bursting with earthy flavours, a creamy texture and a hint of sweetness. It’s the ultimate winter comfort food on cold, chilly days.
Butternut squash soup has gained in popularity for many delicious reasons.
It has a rich, velvety texture and subtly sweet flavour, which makes it comforting and satisfying…especially during cooler days.
It’s a nutritious soup high in vitamins, fibre and antioxidants – a perfect choice for health-conscious eaters and one you can customize in various ways.
And who can resist, the soup’s vibrant orange colour making it visually appealing to the eye!
With its ease of preparation and customization, it has become a favourite at our house as it is both a nourishing and easily accessible meal option.
Key Ingredients for Butternut Squash Soup
This roasted vegetable soup features simple yet wholesome ingredients packed with hearty vegetables and nutrients in one bowl.
The main ingredients are the sweet and nutty butternut squash, naturally sweet carrots and fennel, which introduces a fresh element with its anise-like flavour.
The majority of time is devoted to prepping the veggies for oven-roasting, bringing out the natural sweetness of the vegetables.
Once the veggies are roasted, the remaining steps involve blending them into a smooth purée with chicken broth using an immersion blender and heating the mixture before serving.
The simplicity of this creamy soup lies in the ease of these three stages, making it a convenient option for a flavourful and nutritious soup any day of the week. It’s a straightforward and uncomplicated process.
Let’s get roasting, but first, prep the veggies!
- Wash, pat dry and cut the ends of the butternut squash, then slice in half length wise.
- Peel the squash and remove the seeds and cut it into 1-inch pieces. Then set Aside.
- Peel, rinse and cut the carrots into one-inch pieces. Set aside.
- Trim the stems off the fennel, rinse, pat dry and quarter into 1-inch pieces. Set aside.
- Peel the onion, quarter into large pieces and set aside.
- Slice a quarter off the top of the unpeeled garlic bulb, exposing the garlic cloves in their skin and set aside.
- Transfer the chopped veggies onto a parchment line baking sheet in one single layer – drizzle with extra virgin olive oil, sprinkle with salt and pepper and tuck the thyme springs between the vegetables. Place the garlic bulb cut side down after spicing.
- Roast in a preheated oven for approximately 45 to 50 minutes. Or until you have visible roasted edges. You can toss the veggies over halfway through the roasting time for even roasting.
- Place the roasted vegetables in a large stock pot and squeeze the garlic from its skin onto the vegetables. Be sure to leave some pieces of squash aside for garnishing if you wish.
- Add 4 cups of the chicken stock and blend the ingredients with an immersion blender. Alternatively, you can use a regular blender.
- Continue blending while mixing in as much of the remaining two cups of broth as needed or when you reach the desired consistency. This depends on how thick or thin you want the soup.
- Bring the soup to a gentle simmer while stirring often until warmed through. Stir in the maple syrup if using.
- Ladle into soup bowls and top with a drizzle of extra virgin olive oil and roasted pumpkin seeds, garnished with the reserved fennel fronds or fresh thyme. And a light sprinkle of fresh ground pepper.
This squash carrot soup with fennel is a delicious and comforting dish that showcases the rich flavours of seasonal vegetables, creating a harmonious blend of flavours that will warm both body and soul.
How to Serve Butternut Squash Carrot Soup
Serve butternut squash and carrot soup in small serving bowls garnished with reserved roasted squash pieces, roasted pumpkin seeds and either fennel fronds or springs of fresh thyme. Finish it with a drizzle of extra virgin olive oil for a lovely and delicious visual appeal and an extra sprinkle of fresh ground pepper.
Pair the squash carrot soup with a grilled cheese sandwich and a garden salad for a light lunch or supper or enjoy it in tiny soup bowls as a prelude to a larger meal.
Whether you enjoy this creamy soup as a starter or a main course, it will impress both friends and family alike.
So next time you’re looking for a hearty and nutritious meal, give this roasted butternut squash carrot soup with fennel recipe a try – your taste buds are sure to thank you!
Happy Cooking!
Other Butternut Squash Recipes You’ll Love
Gnocchi Soup with Butternut Squash and Kale is one big warm hug in a bowl. It’s a meatless soup chock full of cubed butternut squash, kale, tinned tomatoes, fennel, and mini potato gnocchi.
Elegant Butternut Squash and Paccheri Pasta Bake will take centre stage at your next family gathering or celebratory meal. A comforting and eye-pleasing pasta dish made with oven-roasted butternut squash, baby arugula and a creamy cheese sauce with a hint of rosemary.
Roasted Butternut Squash Carrot Soup
Equipment
- 1 Blender or Immersion Blender
Ingredients
- 1 medium butternut squash (6 cups 1-inch pieces)
- 4 medium carrots (2 cups 1-inch pieces)
- 1 small fennel bulb
- 1 medium red onion
- 1 whole garlic bulb
- 3 tablespoons extra virgin olive oil
- salt (to your taste)
- pepper (to your taste)
- 4 sprigs thyme
- 6 cups chicken broth (approximately)
- 1 teaspoon maple syrup (optional)
Instructions
Prep The Vegetables
- Wash, peel, remove the seeds and cut the butternut squash into 1-inch cubes. (I used 6 cups total)
- Peel, rinse, pat dry and cut the carrots into 1-inch pieces. (2 cups total)
- Trim the stems off the fennel and reserve the fronds for garnishing if using then rinse, pat dry and quarter into 1-inch pieces while keeping the layers together.
- Peel the onion and quarter into large pieces while keeping the layers together.
- Slice a quarter off the top of the unpeeled garlic bulb.
Roast The Veggies
- Preheat oven to 400 degrees F.
- Line a large baking sheet with parchment paper. I used a 13×18-inch baking sheet, but you can use two smaller ones if you don't have a big one.
- Transfer the prepped veggies with the garlic, cut-side-up, onto the parchment-lined baking sheet and drizzle with the extra virgin olive oil. Toss the veggies gently to coat them all over. Take care not to separate the onion and fennel layers for even roasting.
- Sprinkle with salt and pepper and tuck the sprigs of thyme between the veggies.
- Turn the garlic cut side down.
- Roast in a preheated oven for approximately 45 to 50 minutes, turning once halfway through. This will depend on how big or small you cut your veggies. The veggies should have nice caramelized edges when ready.
- If you like, you can reserve some roasted squash pieces for garnishing.
Puree The Soup
- Place the roasted vegetables in a large stock pot and squeeze the garlic from its skin onto the vegetables.
- Add 4 cups of the chicken stock and blend the ingredients with an immersion blender. Alternatively, you can use a regular blender.
- Continue blending while mixing in as much of the remaining two cups of broth as needed or when you reach the desired consistency. This depends on how thick or thin you want the soup.
- Bring the soup to a gentle simmer while stirring often until warmed through and stir in the maple syrup if using.
- Ladle into soup bowls with a drizzle of extra virgin olive oil and roasted pumpkin seeds, garnished with either fennel fronds, fresh thyme or reserved squash pieces if using.
- The recipe will serve 4 in medium-sized soup bowls or 6 in smaller bowls.
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