Creamy Roasted Butternut Squash and Carrot Soup
Indulge in the ultimate comfort food with this Creamy Roasted Butternut Squash and Carrot Soup. Perfectly roasted vegetables and a blend of warming spices come together to create a velvety and flavorful soup. Ideal for chilly days, this wholesome soup is both nutritious and satisfying. Perfect for a family meal or a cozy dinner for two.
6-8 servings
Servings
150-200 kcal
Calories
13
Ingredients
Ingredients
chicken stock
4 cups (none)
butternut squash
4 cups (cut in cubes)
carrots
3 large (chopped)
onion
1 small (diced)
celery
5 stalks (diced)
garlic
1 clove (minced)
curry powder
1 teaspoon (none)
ginger
1/4 teaspoon (ground)
cinnamon
1/8 teaspoon (ground)
evaporated milk
15 ounces (none)
olive oil
2 tablespoons (divided)
salt
to taste (none)
pepper
to taste (none)
Instructions
1
Preheat oven to 425°F.
2
Arrange butternut squash and carrots evenly on a large baking sheet.
3
Drizzle vegetables with 1 tablespoon olive oil and sprinkle with salt and pepper. Roast for 20 minutes, or until tender and lightly caramelized.
4
In a large stock pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion, celery, and minced garlic and sauté until the onion is translucent and fragrant, about 5 minutes.
5
Stir in the curry powder, ginger, and cinnamon, and cook for an additional minute to bloom the spices.
6
Transfer the roasted squash and carrots to the stock pot. Pour in the chicken stock, cover, and bring to a gentle simmer over low heat. Cook for about 20 minutes, allowing the flavors to meld.
7
Remove the pot from heat. Using an immersion blender, puree the soup until smooth. Alternatively, work in batches to blend the soup in a traditional blender.
8
Return the blended soup to the pot and stir in the evaporated milk, heating gently until warmed through. Adjust seasoning with additional salt and pepper as needed.
9
Serve hot, with a dollop of Greek yogurt and a sprinkle of pumpkin seeds if desired.
Nutrition Information
4-5g
Fat
26-35g
Carbs
6-8g
Protein
5-7g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of this soup?
This soup features a blend of roasted butternut squash and carrots combined with warming spices like curry powder, ginger, and cinnamon for a velvety, savory finish.
How many servings does this recipe provide?
This recipe makes approximately 6 to 8 servings.
What temperature should I set my oven to for roasting the vegetables?
Preheat your oven to 425 degrees Fahrenheit.
How long should the squash and carrots roast?
Roast the vegetables for about 20 minutes, or until they are tender and lightly caramelized.
What is the calorie count per serving?
Each serving contains between 150 and 200 kcal.
Is this soup gluten-free?
Yes, based on the ingredients provided, this soup is considered gluten-free.
What kind of oil is used in this recipe?
The recipe calls for 2 tablespoons of olive oil, used in divided portions for roasting and sautéing.
Can I use a regular blender instead of an immersion blender?
Yes, if you do not have an immersion blender, you can work in batches to puree the soup in a traditional blender.
How much butternut squash is needed?
You will need 4 cups of butternut squash, cut into cubes.
What spices give the soup its warmth?
The warmth comes from 1 teaspoon of curry powder, 1/4 teaspoon of ground ginger, and 1/8 teaspoon of ground cinnamon.
How much chicken stock is required?
The recipe requires 4 cups of chicken stock.
What aromatics are sautéed in the pot?
The soup uses diced onion, 5 stalks of celery, and 1 minced garlic clove as aromatics.
How long do I simmer the soup after adding the stock?
Allow the flavors to meld by simmering the soup for about 20 minutes.
When do I add the evaporated milk?
Stir in the evaporated milk after the soup has been pureed and returned to the pot.
What are the suggested toppings for this soup?
It is recommended to serve the soup with a dollop of Greek yogurt and a sprinkle of pumpkin seeds.
How much fat is in one serving?
There are approximately 4 to 5 grams of fat per serving.
What is the carbohydrate content?
Each serving has between 26 and 35 grams of carbohydrates.
How much protein does this soup offer?
The soup provides about 6 to 8 grams of protein per serving.
How much fiber is in the soup?
There are approximately 5 to 7 grams of fiber per serving.
How many carrots are needed?
The recipe calls for 3 large carrots, chopped.
What is the purpose of 'blooming' the spices?
Cooking the spices for a minute before adding liquid helps to release their essential oils and deepen the flavor.
What size of evaporated milk is used?
A 15-ounce container of evaporated milk is used in this recipe.
Can I substitute the chicken stock to make it vegetarian?
While the recipe specifies chicken stock, you could easily substitute it with vegetable stock to make the dish vegetarian-friendly.
How do I prepare the celery?
The 5 stalks of celery should be diced before being sautéed with the onions and garlic.
Is the ginger fresh or ground?
This specific recipe uses 1/4 teaspoon of ground ginger.
Do I need to peel the butternut squash?
The instructions specify cubing the squash; for roasting and blending, it is standard practice to peel the tough outer skin first.
What is the total number of ingredients?
There are 13 ingredients in total for this recipe.
How do I know when the onions are ready?
Sauté the onions until they are translucent and fragrant, which takes about 5 minutes.
Can I add more salt and pepper?
Yes, you should adjust the seasoning with additional salt and pepper to taste after the milk is added.
What category of food does this fall into?
This is classified as a Vegetable dish, specifically a creamy vegetable soup.