Roasted Butternut Squash Carrot Soup

Roasted butternut squash soup garnished with pumpkin seeds.

Cozy up with a steaming bowl of velvety roasted butternut squash and carrot soup with fennel. It's the ultimate winter comfort food.

Course Lunch

Cuisine Italian

Keyword Roasted Buuternut Squash Carrot Soup

Prep Time 30

Cook Time 1

Servings to 6 people

Calories 294kcal

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 13x18-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.

Notes

If all you can find are large butternut squashes, note that they will yield more than 6 cups of cut-up pieces. You can freeze any leftover pieces for later use.

Nutrition