Roasted Butternut Squash & Carrot Soup

I’m a big fan of butternut squash (also known as butternut pumpkin) ever since I made this grilled butternut squash dish. I recently bought one from the grocer and knew I need to try roasted butternut squash soup. Roasting butternut squash will enhance the overall taste to the next level, making it richer, sweeter and rustic.

One of the best kept secret about cooking is you don’t need fancy side ingredients and seasonings to bring out the best of your star ingredient. I believe it’s the same with baking. Therefore I pair it with just carrot and shallots.

Roasted butternut squash & carrot soup is 😍

Let’s roast and cook!

Top to bottom: butternut squash, carrot and shallots.

Remove seeds from butternut squash with a spoon. Then peel both the butternut squash and carrot with vegetable peeler. Cut them into cube size evenly and place in baking sheet. Coat them with oil and freshly ground pepper.

Bake at 190^oC for 30 minutes or until tender.

Just out from the oven!

Saute onion in a large saucepan for few minutes. Then add the roasted butternut squash and carrot. Add 2 cups of water. Blend with an immersion blender or regular blender. Bring the soup to boil. Add more water if you prefer thinner soup, season with salt (if necessary) and pepper. Serve immediately with chopped coriander leaves.

My golden butternut squash and carrot soup! You can taste the sweetness of the butternut and carrot. So I guess mission accomplished! I served mine with some sliced breads. Ohh cream crackers are good too! That drip at the mouth of the bowl happened naturally. I think the bowl wanted the soup all for itself. Haha

Try this easy recipe and let me know if you like it.

Roasted Butternut Squash & Carrot Soup
Serves 2

500g butternut squash, deseeded and skin removed
1 carrot, peeled
2 shallots, peeled and quartered
2 cups water
2-3 tablespoons olive oil
small bunch of coriander leaves, chopped
salt and freshly ground pepper

Method:
1. Preheat oven to 190^oC.

2. Slice butternut squash and carrot into cube sizes. We want them to be approximately the same size so that they cook evenly.

3. Place them on a baking sheet and toss the cubed butternut squash and carrot with oil and freshly ground pepper.

4. Roast for about 30 minutes or until tender. At half way mark, turn the baking sheet around and also turn the cubes over for even cooking. Check to see they’re done by inserting a toothpick into the butternut and carrot cubes. Remove from oven and set aside.

5. In a large saucepan (if you’re going to use immersion blender), saute the onions until soft for about 2-4 minutes. Add butternut squash and carrot cubes and water.

6. Blend with an immersion blender or regular blender.

7. Reheat the soup until small bubbles appear. If you like thinner consistency, add more water. Add salt (if necessary) and pepper.

8. Serve warm and garnish with coriander leaves.

Enjoy!