Creamy, flavorful and rich roasted butternut squash soup with carrots and garlic recipe. Add goat cheese to this easy vegan soup to make it extra delicious!
It’s this time of the year again! Time to wear sweaters, carry around your umbrella and enjoy seasonal vegetables and fruits like pumpkin, squash, sweet potatoes, beets, carrots, broccoli, cauliflower, corn, eggplant, mushrooms, pears, apples… Aren’t you excited yet? You can find the list of all the amazing October produce on Becky’s site Vintage Mixer.
Butternut squash is one of my favorites October veggies. If I were to name the ultimate “fall” taste, it would probably be the sweet and slightly earthy taste of butternut squash. I think it tastes best roasted. I just love its vibrant and dense yellow flesh that has a nice caramelized flavor after roasting.
You can eat it straight after roasting as a side dish but you can also go ahead and make this delicious roasted butternut squash soup. It tastes delicious and has a high nutritional value. Besides, it’s a perfect comfort food for the season! So warming and wholesome. It’s a great dish to serve at your Thanksgiving dinner, too!
Roasted butternut squash soup has a very creamy and smooth texture while being very healthy. There is no dairy added except of the delicious goat cheese topping. It’s low in fat while containing lots of fiber, potassium, vitamins A, B6 and C, antioxidants, dietary fiber, folic acid and carotenoids.
Thanks to the butternut squash, carrots and garlic, this fall soup has immune boosting and anti-inflammatory properties, that is especially important in fall. Besides, it’s good for your heart, bones, skin, brain, nervous and immune systems. What a perfect addition to your fall diet!
When buying butternut squashes, choose matte and narrow ones. They would be the ripest ones, containing less seeds but more flesh. Store them for up to three months in a dry and cool place such as pantry or basement. Once cut, they will last for up to one week in the fridge.
How to Make Roasted Butternut Squash Soup
This soup is really easy to make. Roast your veggies, transfer to a pot, add vegetable stock, cook for 10 minutes, blend, transfer to bowls, garnish, enjoy! It won’t take you longer than 1 hour all together, with most of the time being spent waiting for the veggies to roast in the oven.
For this soup, I used carrots and garlic, besides butternut squash. If you like the flavor of roasted garlic, butternut squash is perfect to pair it with. If you haven’t tried roasted garlic, you might want to give it a try.
It tastes sweet and mild, which is so much different from the raw garlic. One of the most popular on my blog is roasted garlic dressing, which can be used in salads, casseroles, pasta, burgers, and pretty much everything you need a creamy sauce for.
To roast a head of garlic, cut the tip off the head, exposing the ends of the cloves, so that it’s easier for you to peel them later.
Peel, pit and roughly chop butternut squash and chop your carrots in similar sized chunks. Drizzle with olive oil, sprinkle with salt and pepper, add some thyme, a head of garlic and roast for 40 minutes or until golden brown.
Transfer to a pot and add warm vegetable broth, turmeric and smoked paprika. Simmer for 10 minutes, then pulse in a food processor and distribute among bowls. Garnish with a bit of Greek yogurt, gooey goat cheese and fresh thyme. For more details, see the recipe below:
Roasted Butternut Squash Soup
- 1 butternut squash
- 3 medium-sized carrots
- 1 head garlic
- 2 tablespoons olive oil
- 4 sprigs thyme + more to garnish
- salt and freshly ground black pepper to taste
- 3 cups or 700 ml vegetable broth
- 1/2 teaspoon turmeric
- 1/4 teaspoon smoked paprika
- Greek yogurt and goat cheese, to garnish (optional)
- Preheat the oven to 200 °C or 390 °F. Peel, pit and roughly chop butternut squash and chop carrots in similar sized chunks (see the picture below). Cut the tip off the garlic head, exposing the ends of the cloves, so that it's easier for you to peel them later. Transfer the chopped vegetables and the garlic head to a backing dish. Drizzle with olive oil, add thyme sprigs and sprinkle with salt and pepper. Roast for 40 minutes or until golden brown.
- Transfer to a pot and add warm vegetable broth, turmeric and smoked paprika. Simmer on medium heat for 10 minutes, then pulse in a food processor until smooth. I use Philips Avance Collection Blender. Distribute among bowls. Garnish with Greek yogurt, gooey goat cheese and fresh thyme (optional). Enjoy!
What is your favorite fall soup? Leave a comment below!