Nothing screams fall like a warm bowl of creamy, butternut squash soup and a thick slice of bread to go along with it. This dish is filled with nutrients and is the perfect way to sneak veggies into your meal. The smooth, subtle flavor of carrots and butternut squash pair perfectly with toasted pumpkin seeds for the perfect crunchy topping.
Seasons of Change
The leaves are finally turning, that crisp fall feeling is in the air, and all I can think about is curling up to watch my favorite show with a bowl of this butternut squash and carrot soup. I´ve been reflecting on my journey since starting Sip & Scone in 2019 and can´t wrap my head around the fact that I started this passion project just over 5 years ago!
As I settle into new beginnings in my second home in Madrid, I invite anyone who is going through a difficult life transition to take a moment and breathe. My greatest moments of clarity come when I am in the kitchen. It´s a time for me to unleash my creativity, embrace the messiness, and slow down.
This blog has been and continues to be a space for me to share my creativity and passion for nutrition and culinary arts, and my hope for the future is to continue inspiring others in and out of the kitchen.
Nourishing Ingredients
This soup is packed with antioxidants, vitamins, and minerals from the butternut squash, carrots, garlic, and onions, making it the perfect cocktail to boost your immune system as cold and flu season approaches.
Butternut squash and carrots are rich in beta carotene, a potent antioxidant that the body converts into Vitamin A, essential for immune function, healthy vision, and reducing inflammation.
Onions, garlic, and leek are part of the allium vegetable family and have antioxidant, antiviral, and antibacterial properties. They are also en excellent source of prebiotics- the food our gut bacteria feed on to maintain a healthy microbiome.
Chop, Roast, and Blend!
This recipe comes with minimal cleanup and preparation thanks to 3 simple steps: chop all your veggies, roast them in the oven, and blend with a few additional ingredients until smooth and creamy!
We start by peeling our butternut squash, chopping in half lengthwise and then into quarters. Chop until you get 1-2 inch cubes. Next, peel the carrots. Roughly chop the carrots, onion, and leek into large chunks.
Line a baking sheet with parchment paper and add the butternut squash, carrots, onion, and leek along with the garlic cloves (leave the skin on while baking). Add salt, pepper, cinnamon, cumin, and paprika. Toss with olive oil until evenly coated. Bake for 25-30 minutes at 400 degrees F or until fork-tender.
Toasted Pumpkin Seeds
While the vegetables are roasting in the oven, you can take advantage and toast your pumpkin seeds to add as a crunchy topping to your soup. Simply heat a small pan on medium heat, add your pumpkin seeds and sprinkle with a bit of salt and cinnamon. Mix occasionally to prevent it from burning and allow the seeds to toast until they´re just beginning to brown.
A Touch of Cheese (for good measure)
Once our veggies are golden and baked to perfection, remove the pan from the oven and let cool slightly. To a blender add the roasted vegetables (remove the skin from the garlic cloves), along with the vegetable broth, and two wedges of laughing cow cheese for that perfect creamy consistency! If you would rather opt for a vegan version, you can swap the cheese for a non-dairy cheese alternative or plant-based milk.
Once blended, taste-test and adjust the salt or pepper according to your liking! For a slightly acidic touch, you can add a teaspoon of balsamic vinegar at the end.
Spoon into bowls and top with toasted pumpkin seeds and whatever other topping calls to you! I like to add a bit of crumbled feta, but you can also add other nuts, seeds, and herbs. I like to serve the soup with a warm baguette or thick slice of toasted sourdough 🙂
If you liked this recipe, I’d appreciate if you could comment and provide a rating on this post! It helps me get a sense of what you like and how I can improve! And as always, tag @sipandscone on Instagram so that I can see your creations!
Liked this recipe? Try out some of my other fall-favorite recipes!
- Butternut Squash Carrot Soup with Toasted Pumpkin Seeds
- Apple Cinnamon Scones
- Sausage, Kale, Butternut Squash Pasta
- Mushroom, Sun-dried Tomato, and Jamón Serrano Pasta
Roasted Butternut Squash and Carrot Soup with Toasted Pumpkin Seeds
Equipment
- high speed blender
Ingredients
- 1 medium butternut squash
- 4 carrots
- 1 small onion
- 1 small leek
- 3 cloves of garlic
- 2-3 tsp salt
- 1 tsp black pepper
- 1/2 tsp cinnamon
- 1/2 tsp cumin
- 1/2 tsp sweet paprika
- 3 tbsp olive oil
- 2 1/4 cups vegetable broth
- 2 wedges laughing cow cheese can sub for goat cheese or non-dairy option
Toasted Pumpkin Seeds
- 1/4 cup pumpkin seeds
- 1/4 tsp cinnamon
- 1 pinch salt
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Peel the butternut squash, chop in half lengthwise and then into quarters. Chop into 1-2 inch cubes.
- Peel the carrots. Roughly chop the carrots, onion, and leek into large chunks.
- Add the butternut squash, carrots, onion, and leek along with 2 cloves of garlic (leave the skin on while baking) to the lined baking sheet. Add salt, pepper, cinnamon, cumin, and paprika. Drizzle with olive oil and toss until evenly coated.
- Bake for 25-30 minutes at 400 degrees F or until fork-tender.
- Remove from oven and let cool slightly. Remove skins from garlic cloves. To a blender add the roasted vegetables, vegetable broth, and laughing cow cheese. Blend until smooth and creamy.
- Serve warm with toasted pumpkin seeds and a sprinkle of feta cheese.
Toasted Pumpkin Seeds
- Heat a small pan on medium heat.
- Add the pumpkin seeds along with cinnamon and salt to the pan. Let toast for 3-5 minutes or until beginning to brown.
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