Roasted Butternut, Carrot, and Italian Herb Soup

Here's a delicious, creamy Roasted Butternut, Carrot, and Italian Herb Soup recipe. Roasting the squash first caramelizes its natural sugars for deeper, richer flavor compared to boiling or steaming versions. This makes about 4-6 servings and is naturally vegetarian (easily vegan with substitutions).

Ingredients

• 1 large butternut squash (about 3–3.5 lbs), peeled, seeded, and cut into 1-inch cubes

• 2 tablespoons olive oil (divided)

• 1-2 medium onions,  chopped

• 1 cup of cherry tomatoes

• 1-2 bell peppers

• 2 heads of garlic, minced (or 4–6 whole cloves roasted with the squash for extra depth)

• 1 medium carrot, peeled and chopped (optional, for added sweetness and body)

• 3 cups vegetable broth (or chicken broth)

• ½–1 teaspoon salt (to taste)

• 1 teaspoon of ground cumin

• 1 teaspoon of paprika

• 1 teaspoon of dried thyme

• 1 teaspoon dried rosemary

• ¼ teaspoon black pepper

• ½ teaspoon ground nutmeg or cinnamon (or a pinch of both)

• Optional warm spices: ½ teaspoon ground ginger or a dash of cayenne for subtle heat

• ½ cup heavy cream, half-and-half, or full-fat coconut milk (for creaminess; adjust to taste)

• Optional garnishes: Toasted pepitas (pumpkin seeds), a swirl of cream, fresh sage leaves (fried or whole), chopped parsley, or croutons

Instructions

1. Prep and roast the squash Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. Toss the butternut squash cubes with 1 tablespoon olive oil, a generous pinch of salt, and black pepper. Spread in a single layer. (Pro tip: For even more flavor, add a few whole garlic cloves in their skins to roast alongside.) Roast for 25–35 minutes, flipping halfway, until the squash is fork-tender and golden-brown at the edges.

2. Sauté the aromatics While the squash roasts, heat the remaining 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion (and carrot if using) and cook 5–7 minutes until softened and translucent. Add the minced garlic (if not roasting whole cloves) and cook 1 minute more until fragrant.

3. Combine and simmer Add the roasted squash (squeeze roasted garlic from skins if used) to the pot. Pour in the vegetable broth, salt, pepper, nutmeg/cinnamon, and any other spices. Bring to a boil, then reduce heat and simmer 10–15 minutes to let the flavors meld.

4. Blend Use an immersion blender directly in the pot to purée until smooth and creamy. (Alternatively, carefully transfer in batches to a blender and blend until velvety, venting the lid to avoid steam pressure.) Stir in the cream (or coconut milk) and taste—adjust salt, pepper, or spices as needed. If it's too thick, add a splash more broth; if too thin, simmer a few minutes longer.

5. Serve Ladle into bowls and garnish as desired. A drizzle of cream and toasted seeds add nice contrast.

Tips

• Make it vegan: Use coconut milk and vegetable broth.

• Storage: Keeps in the fridge for 4–5 days or freezes beautifully for up to 3 months (add cream after thawing/reheating if using dairy).

** I have personally used coconut milk in this recipe and a roasted tomato basil soup and it was the talk of the evening, I truly believe it elevates these go to simple recipes to another level.

Stay Hungry Besties!

Serena - Wild Bloom Farm Cafe'