Carrot and Butternut Squash Soup with Warm Spices
When the weather turns cool, this is the soup to make. Roasted carrots, butternut squash, and sweet roasted garlic simmer with bay leaf, thyme, coriander, and a hint of cinnamon, then blend into a silky, warming bowl. Top it with a spoonful of sour cream and crunchy sunflowers or pistachios, and you have a cozy dinner or holiday first course with simple ingredients and very little fuss.
Servings: 4 servings
Calories: 275kcal
Equipment
- 1 large stockpot
Ingredients
- 1 butternut squash small sized, peeled and diced into large chunks
- 4 medium carrots peeled and cut into 1 inch pieces
- 4 garlic cloves unpeeled
- 1 medium onion cut in quarters
- ¼ cup olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 bay leaf
- 2 sprigs of fresh thyme
- 8 cups chicken broth or vegetable broth
- 1 teaspoon ground coriander
- ½ teaspoon cinnamon
- labneh, sour cream, or heavy cream optional
- pistachios or pumpkin seeds toasted, optional for topping
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Prepare a sheet pan with parchment paper.
- Add the butternut squash, carrots, garlic cloves, and onion to the sheet pan.1 butternut squash, 4 medium carrots, 4 garlic cloves, 1 medium onion
- Add the olive oil, kosher salt, and pepper. Mix to combine.¼ cup olive oil, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Roast for about 20 minutes until tender. Cool slightly.
- Take the garlic cloves out of their skin and discard the skin.
- Add the vegetables and garlic to a large stockpot.
- Add the bay leaf, thyme, chicken broth, coriander, and cinnamon.1 bay leaf, 2 sprigs of fresh thyme, 8 cups chicken broth, 1 teaspoon ground coriander, ½ teaspoon cinnamon
- Bring to a boil, simmer for 30 minutes covered.
- Uncover and discard the bay leaf and thyme stems.
- Using a stick blender or regular blender, blend the soup.
- Taste and adjust the salt if needed. Top with cream and/or nuts if desired.
Notes
Roasting: Roasting time depends on how big you cut the chunks and how hot your oven runs. Pull the pan when the vegetables are tender and lightly browned at the edges. Keep the garlic in its skin while it roasts, or it will burn instead of cook.
Swaps and toppings: Vegetable broth works in place of chicken broth, though the soup will be a little lighter in depth. Heavy cream or sour cream is optional, so add as much or as little as you like. For a tangy topping in place of sour cream, I use a dollop of labneh.
Storage: Refrigerate the soup in an airtight container for up to 4 days, or freeze it for up to 1 month. Thaw frozen soup in the refrigerator before reheating. If it thickens as it sits, stir in a splash of broth. Store the pistachios separately and add them just before serving so they stay crunchy.
Serving: This soup makes a lovely first course for Thanksgiving or Rosh Hashanah, and it’s just as good for a cozy weeknight dinner.
Nutrition
Calories: 275kcal | Carbohydrates: 34g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 9mg | Sodium: 2086mg | Potassium: 1004mg | Fiber: 6g | Sugar: 10g | Vitamin A: 30159IU | Vitamin C: 47mg | Calcium: 150mg | Iron: 2mg
