Roasted Squash and Carrot Soup with Chili Spice
servings4 servings
Perfect as a starter, side, or main course, especially when paired with my Easy No Knead French Bread
Ingredients
- 1½ lb (750 g) butternut squash, peeled and cut into chunks (about 4 cups) see note 1
- 1 lb (500 g) carrots, peeled and cut into chunks (about 3 cups)
- 1 medium medium onion,quartered
- 3 garlic cloves, chopped
- 4 sprigs fresh thyme (or 1 teaspoon dried thyme or use fresh rosemary or sage)
- 1 Tablespoon fresh parsley, chopped
- ¼ cup (60 ml) olive oil
- ½ teaspoon salt (as a guide; see note 2 for tips on adjusting to taste)
- ¼ teaspoon freshly ground black pepper
- 4 cups (1 liter) vegetable stock, chicken broth, or bone broth (see note 3 )
- 1 teaspoon chili powder or adjust to taste (smoked paprika or cayenne pepper can be used as alternatives)
- 1 Tablespoon dried herbs (like oregano, thyme, or Italian seasoning)
Optional
- ¼ cup 60 ml heavy cream (same as whipping cream / double cream) (see note 4)
- Pepitas / Roasted pumpkin seeds (for garnish)
Instructions
- Preheat the oven to 400°F (200°C) for a regular oven or 380°F (190°C) for a fan oven.
- Prep the Vegetables: In a large pan, combine butternut squash, carrots, onions, garlic, thyme sprigs, and parsley. Season with salt and pepper. Drizzle with olive oil and toss to coat.
- Roast the Vegetables: Roast in the oven for 45 minutes, stirring every 15 minutes, until tender and slightly browned. Remove thyme sprigs.
- Transfer the roasted vegetables to a large pot and add the prepared stock.
- Purée: Use an immersion blender to purée the soup until smooth.
- Alternatively, purée the soup in batches using a stand blender. If using a stand blender, allow the soup to cool slightly before blending in batches to avoid hot splashes then pour the soup back into the pot.)
- Add chili powder and dried herbs.
- Stir in heavy cream if using
- Place the pot over medium-low heat and cook for about 10 minutes until warmed through.
Optional
- Garnish with Pepitas / Roasted pumpkin seeds (for garnish) and drizzle of heavy cream
Recipe Notes
1) Butternut Squash Alternative: I used butternut squash for this recipe, but feel free to use any readily available squash or pumpkin you prefer, including frozen options.
2) Salt: Add a little salt when roasting the veggies, especially if using salty stock or bouillon.
3) Stock Options: I used vegetable stock for this recipe, but feel free to use any type you prefer.
4) Heavy Cream: Heavy cream adds richness, creaminess, and a velvety texture to the soup. If you prefer a lighter version, feel free to skip it or substitute with coconut cream or a non-dairy milk.
Scroll Up for the STEP by STEP Photos Don't miss the process shots in the post above. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it. *Nutritional information below is calculated using vegetable stock and excluding heavy cream.
2) Salt: Add a little salt when roasting the veggies, especially if using salty stock or bouillon.
- Blend & Taste: Blend the soup, then taste to see if it needs more salt.
- Adjust Slowly: Add small amounts of salt, stirring and tasting each time.
- Final Check: Taste again when the soup is fully cooked and warmed through, then adjust if needed.
3) Stock Options: I used vegetable stock for this recipe, but feel free to use any type you prefer.
- If you're using concentrated stock or bouillon, just follow the package instructions.
- Each stock adds its own flavor, so choose one that fits your taste.
- You can also try homemade stock or simply hot water with added herbs as an alternative.
4) Heavy Cream: Heavy cream adds richness, creaminess, and a velvety texture to the soup. If you prefer a lighter version, feel free to skip it or substitute with coconut cream or a non-dairy milk.
Scroll Up for the STEP by STEP Photos Don't miss the process shots in the post above. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it. *Nutritional information below is calculated using vegetable stock and excluding heavy cream.
Nutrition
Serving: 1serving | Calories: 272kcal | Carbohydrates: 38g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1318mg | Potassium: 1025mg | Fiber: 8g | Sugar: 12g | Calcium: 153mg | Iron: 3mg
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