Kitchen notes · a little help before you start
Butternut Squash Carrot Soup
Roasted squash and carrots make a wonderfully mellow bowl of soup. A little balsamic vinegar gives their sweetness some contrast, and the browned edges add depth before everything is blended smooth. It's an appealing bowl for an evening when you feel like taking dinner slowly.
- Prep
- 10 min
- Cook
- 50 min
- Total
- 60 min
- Original yield
- Serves 4
- Ingredients
- 11 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cuisine
- American
- Cooking method
- Roasting · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Dish type
- Soups · Soups & stews
A few quick notes
1. Cut for even roasting
Slice the carrots more thinly than the squash, following the preparation sizes in the directions.
2. Look for soft vegetables
Roast until the carrots and squash are soft and lightly browned before transferring them to the soup pot.
3. Cool before blending
Take the pot off the heat and follow the suggested cooling pause before blending in batches.
Get to know the ingredients
Peeled butternut squash
Remove the seeds and peel before cutting the squash into the listed pieces.
Balsamic vinegar
Toss the vinegar with the vegetables, oil and seasoning before roasting.
Ground cumin
Add the cumin to the soup pot with the roasted vegetables and broth.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Butternut Squash Carrot Soup
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Adjust the blended soup
Taste for salt and pepper after blending and thin with water if needed.
A little more help as you go
Use the oil in stages
Most of the oil coats the roasting vegetables; the remaining tablespoon is for the onion.
Check the roasting tray
The directions suggest checking the vegetables partway through and optionally stirring or flipping them.
A few questions you might have
Can the carrots and squash be the same size?
Follow the thinner carrot slices and larger squash pieces described so they cook fairly evenly.
Does the onion roast too?
The onion cooks separately in the soup pot near the end of the vegetables' roasting time.
When does the broth go in?
Add it with the roasted carrots, squash and cumin, then simmer before blending.
How do I loosen a thick soup?
The directions allow thinning the blended soup with some water if needed.
Should I blend the soup on the heat?
Take the pot off the heat, allow the suggested cooling pause, and blend in batches.
Any more cooking tips?
Serves 4+
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: saltandlavender.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
