Roasted Butternut Squash Carrot Soup with Browned Butter
Warm up with this Roasted Butternut Squash Carrot Soup! Roasted vegetables, warm and earthy seasonings, and browned butter blend into the creamiest, coziest fall soup. Perfect for meal prep, weeknights, or holiday dinners.
Equipment
- Essential Equipment:
- Rimmed baking sheet
- Large Dutch oven, heavy-bottomed large pot, or stock pot
- Immersion blender or high-speed blender
- Sharp Chef's Knife
- Small saucepan (for browned butter)
- Wooden spoon or spatula
- Optional but Helpful:
- Fine-mesh strainer (for ultra-smooth texture)
- Ladle
- Airtight storage containers
- Parchment paper
Ingredients
- 1 medium butternut squash (about 3 lbs), cut in half, seeds scooped out
- 3 to 4 medium carrots, peeled and cut into 2-inch pieces
- 1 medium onion, peeled and quartered
- 1 small head of garlic
- ¼ cup heavy cream
- 3 tablespoons butter, browned
- 4 cups chicken or vegetable broth plus more to thin, if desired
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon dried thyme
- ⅛ teaspoon ground nutmeg
- 2 teaspoons Kosher salt plus more to taste
- ½ teaspoon black pepper plus more to taste
Instructions
- Step 1: Prepare for Roasting: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Cut the butternut squash in half lengthwise and scoop out the seeds. Cut carrots into 2-inch pieces, and quarter the onion. Toss the vegetables with oil, salt, and pepper. Keep the head of garlic whole. Trim off the top, place in aluminum foil, drizzle with a small amount of oil, and a pinch of salt. Fold the aluminum foil into a tight packet around the head of garlic. Arrange butternut squash, carrots, onion, and garlic on the prepared baking sheets in a single layer.
- Step 2: Roast: Roast for 35-40 minutes, stirring once halfway through, until vegetables are tender and lightly caramelized.
- Step 3: Combine: Add roasted vegetables to the pot with broth, squeeze the roasted garlic cloves from their husks into the soup, and add all seasonings. Bring to a simmer over medium-high heat for 10 minutes.
- Step 4: Brown the Butter: While the vegetables simmer, in a small saucepan, melt butter over medium heat. Continue cooking, stirring with a wooden spoon, whisk, or rubber spatula, until the butter foams, turns golden brown, and smells nutty, about 5-8 minutes. Remove from heat immediately and set aside.
- Step 5: Blend the Soup: Pour in the browned butter and cream (or coconut milk). Using an immersion blender, blend until completely smooth. Alternatively, blend in batches in a regular blender, being careful with hot liquids. A high-powered blender will generally achieve a more velvety texture than an immersion blender.
- Soup pureed in a white Dutch oven. An immersion blender on the countertop.
- Step 6: Season and Finish: Add more broth if needed to reach the desired consistency. The soup should be creamy but not too thick. Season with salt and pepper to taste.
Notes
Tips for Success
- Don't Overcrowd the Pan: Spread vegetables in a single layer across two baking sheets if necessary. Overcrowded vegetables steam instead of roasting, missing out on caramelization. The caramelization is important for the depth of flavor in this soup.
- Cut Carrots & Onions Evenly: Uniformly sized pieces ensure even cooking.
- Watch Your Browned Butter: Butter can go from perfect to burnt quickly. Once it foams, turns golden, and smells nutty, remove it from the heat immediately.
- Adjust Consistency Gradually: Start with less broth and add more as needed. You can always thin soup, but it's harder to thicken it once too much liquid is added.
- Taste and Season: Roasted vegetables vary in sweetness, so always taste and adjust seasoning before serving.
- Strain for Ultra-Smooth Texture: For restaurant-quality smoothness, strain the blended soup through a fine-mesh sieve, pressing solids with a spoon. This step is unnecessary, but if you are really looking to impress guests, this final step creates flawless texture.
Storage Instructions
- Refrigerator: Store cooled soup in an airtight container for up to 5 days. The flavors actually improve after a day in the refrigerator.
- Freezer: Freeze in portion-sized containers for up to 3 months. Leave space at the top of containers for expansion.
- Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth if the soup has thickened. For frozen soup, thaw overnight in the refrigerator before reheating.
Nutrition
Calories: 279kcalCarbohydrates: 30gProtein: 7gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 872mgPotassium: 773mgFiber: 7gSugar: 11g
Nutrition Facts
Roasted Butternut Squash Carrot Soup with Browned Butter
Amount per Serving
Calories
279
% Daily Value*
Fat
16
g
25
%
Saturated Fat
7
g
44
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
4
g
Cholesterol
30
mg
10
%
Sodium
872
mg
38
%
Potassium
773
mg
22
%
Carbohydrates
30
g
10
%
Fiber
7
g
29
%
Sugar
11
g
12
%
Protein
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.
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