Roasted Carrot and Squash Soup

Winter squash have hard, thick skins that protect their flesh and allow them to be stored without refrigeration for up to a month. We like the creamy sweetness of butternut for this recipe, but acorn, kabocha, or calabaza is also tasty.

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Yield: 7-1/2 cups Prep 25 mins Cook 425°F1 hr


  • 5 carrots, peeled and cut into 1/2-inch-thick slices
  • 4 cups  squash, peeled and cubed
  • 1 cup  chopped onions
  • 1 tablespoon  grated fresh ginger
  • 2 tablespoons  olive oil
  • 1/4 cup  orange juice
  • 2 ounce cans (14-1/2 oz. each) vegetable broth
  • 1 3/4 cups  water
  • 1/2 cup  half-and-half cream
  • 1/2 teaspoon  salt
  • cayenne pepper
  • 1 tablespoon  butter, melted
  • Sour cream and/or fresh cilantro (optional)


1. Heat oven to 425 degree F. In a large bowl, toss carrots, squash, onion, and ginger with olive oil. Transfer to a jelly-roll pan in an even layer. Roast until vegetables are tender, about 40 minutes, stirring every 10 minutes.

2. Transfer vegetables to a large saucepan. Add broth, water, cream, salt, and cayenne pepper and bring to a boil. Reduce heat to medium-low and let simmer 10 minutes. Stir in butter. Puree soup in batches in food processor until smooth. Top each serving with sour cream and chopped cilantro, if desired. Makes 7-1/2 cups.

Nutrition Facts

  • cal.(kcal)140,
  • Fat, total(g)8,
  • chol.(mg)10,
  • sat. fat(g)3,
  • carb.(g)18,
  • fiber(g)3,
  • pro.(g)2,
  • sodium(mg)654,
  • Percent Daily Values are based on a 2,000 calorie diet
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