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Roasted Butternut and Carrot Soup with Cinnamon

This soup is made by roasting chunks of butternut squash and carrots until caramelized and smoky, then blending them into a smooth, velvety puree. The dish combines earthy sweetness with a hint of cinnamon for warmth, resulting in a comforting, visually appealing bowl with a rich, thick texture.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Seasonal, Vegetarian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large butternut squash peeled, deseeded, cut into chunks
  • 4 medium carrots peeled and cut into pieces
  • 2 tablespoons olive oil for roasting
  • 2 cloves garlic minced
  • 0.5 teaspoon cinnamon ground
  • 4 cups vegetable broth or stock
  • 1 pinch salt to taste
  • to taste none black pepper freshly ground
  • 0.25 cup cream optional, for serving

Equipment

  • Baking sheet
  • Chef's knife

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the chunks of butternut squash and carrots on a baking sheet, drizzle with olive oil, and toss to coat evenly.
  2. Roast the vegetables for about 30-35 minutes, until they are tender and slightly caramelized around the edges, filling your kitchen with a warm, sweet aroma.
  3. Remove the vegetables from the oven and let them cool just enough to handle. Transfer the roasted squash and carrots to a large pot.
  4. Add the minced garlic, cinnamon, and vegetable broth to the pot. Bring everything to a gentle simmer over medium heat, allowing the flavors to meld for about 10 minutes.
  5. Using an immersion blender or transfering the mixture to a blender, puree the soup until smooth and velvety. Be cautious when blending hot liquids—always blend in batches if needed.
  6. Pour the pureed soup back into the pot, season with salt and black pepper to taste, and warm through over low heat, stirring occasionally for about 5 minutes.
  7. Ladle the hot soup into bowls, add a swirl of cream if desired, and serve with crusty bread. Enjoy the rich, silky texture and comforting flavors of this roasted vegetable soup.

Notes

Feel free to add a dash of nutmeg or curry powder for extra warmth. For an extra touch, top with roasted pumpkin seeds or a drizzle of olive oil.