Roasted Butternut and Carrot Soup

Denise Miles


Homemade Soups are Always the Best!
This one is very yummy and Flavorful!


☆☆☆☆☆ 0 votes

10 Min
1 Hr


  • 1 medium
    butternut squash- cut lengthwise
  • 4-5 medium
    raw carrots- peeled and cut into chunks
  • 1 large
    onion-chunked up
  • ·
    salt and pepper
  • ·
    olive oil
  • 6 c
    vegetable or chicken stock

How to Make Roasted Butternut and Carrot Soup


  1. Cover a Sheet pan with foil. Meanwhile , Poke the Butternut squash and heat 2 min. in microwave to soften the skin. Cut lengthwise , scoop out seeds.
  2. Peel and cut carrots and onion. Add to Sheet pan . Add more Olive Oil. Salt and pepper.
  3. Preheat oven to 400. Cut side up, brush on Olive oil. Salt and pepper . Add to sheet pan . Bake for 1 hour, or until softened. Cool. Scoop out squash flesh.
  4. After an hour, add softened veggies into a Dutch Oven or a large two handled pot. Add 6 cups Vegetable or chicken stock.
  5. Using an Emersion blender, Blend until smooth. Serve Hot!

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About Roasted Butternut and Carrot Soup

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