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Roasted Butternut Squash and Carrot Soup with Ginger

This soup combines roasted butternut squash and carrots with fresh ginger to create a vibrant, textured dish. The roasting process caramelizes the vegetables, while the soup features some chunks remaining for added texture, resulting in a cozy yet lively presentation.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 1 pound butternut squash, peeled and cubed about 1-inch pieces
  • 2 large carrots, peeled and sliced
  • 2 thumb-sized fresh ginger, grated about 2 teaspoons
  • 2 tablespoons olive oil
  • 4 cups vegetable broth
  • to taste Salt and pepper for seasoning

Equipment

  • Baking sheet
  • Blender or Immersion Blender
  • Cooking pot

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the cubed butternut squash and sliced carrots evenly on a baking sheet. Drizzle with olive oil and toss to coat.
  2. Roast the vegetables in the oven for about 25-30 minutes, or until they are golden brown and tender when pierced with a fork.
  3. Remove the roasted vegetables from the oven and allow them to cool slightly for a few minutes.
  4. Add the roasted vegetables, grated ginger, and vegetable broth to a large pot. Bring the mixture to a gentle simmer over medium heat.
  5. Ladle the hot mixture into a blender or use an immersion blender to blend until mostly smooth, leaving some chunks for texture if desired.
  6. Return the blended soup to the pot and heat gently. Season with salt and pepper to taste. Adjust the consistency with additional broth if needed.
  7. Ladle the hot soup into bowls, allowing some chunks of roasted vegetables to remain visible for texture and visual appeal.
  8. Enjoy your warm, vibrant bowl of roasted butternut squash and carrot soup topped with a sprinkle of fresh herbs or a drizzle of olive oil if desired.