Autumn Glow: A Cozy Roasted Butternut Squash & Carrot Soup

As the leaves turn and the air crisps, I find myself craving something both hearty and smooth. This roasted butternut squash & carrot soup offers a comforting embrace with every spoonful. Roasting enhances their natural sweetness, filling my kitchen with warm caramel and nutty aromas that make the dreams of fall tangible.

My twist? I infuse a splash of fragrant saffron and a hint of smoked paprika, transforming humble ingredients into a rich, earthy masterpiece. It’s perfect for those cozy evenings when you want depth with simplicity. Plus, it’s so versatile—dinner, lunch, or a potluck favorite—always hits home.

Roasted Butternut Squash & Carrot Soup with Saffron and Smoked Paprika

This roasted butternut squash and carrot soup is made by baking the vegetables until caramelized, then blending them into a smooth, velvety puree. Flavored with saffron and smoked paprika, the soup develops rich, earthy aromas and a vibrant orange color, with a comforting, thick texture.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Main Course

Cuisine: Fall, Vegetarian

Calories: 180

Ingredients Equipment Method

Ingredients

  

• 1 lb butternut squash peeled, seeded, and cut into chunks
• 2 large carrots peeled and sliced
• 2 tablespoons olive oil for roasting
• 1 pinch saffron threads soaked in warm water
• 1 teaspoon smoked paprika adds smoky depth
• 4 cups vegetable broth
• 1 medium onion diced
• 2 cloves garlic minced
• 2 tablespoons butter
• Salt and pepper to taste

Equipment

• Baking sheet
• Large pot or Dutch oven
• Blender or Immersion Blender
• Chef’s Knife
• Cutting board

Method

 

1. Preheat your oven to 400°F (200°C). Toss the butternut squash chunks and sliced carrots with olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roast for about 25-30 minutes until they are caramelized and tender, filling the kitchen with sweet, roasted aromas.
2. While the vegetables roast, soak a pinch of saffron threads in a small bowl of warm water to release their fragrant flavor and golden color. Set aside.
3. In a large pot, melt the butter over medium heat. Add the diced onion and cook, stirring frequently, until translucent and fragrant, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Add the roasted vegetables to the pot with the onions and garlic. Pour in the vegetable broth and bring to a gentle simmer over medium heat. Stir in the smoked paprika and the saffron water, along with its threads, to infuse the soup with earthy aroma and golden hue.
5. Let the soup simmer for about 10 minutes to allow the flavors to meld beautifully. Then, remove from heat.
6. Use an immersion blender or transfer the mixture carefully to a blender. Puree until the soup is smooth and velvety, with a vibrant orange color and silky texture. Return to the pot if using a separate blender.
7. Taste the soup and adjust seasoning with salt and pepper as needed. Warm it through until steaming hot and ready to serve.
8. Ladle the soup into bowls, garnishing with a drizzle of good olive oil or a sprinkle of fresh herbs if desired. Serve hot, enjoying the rich aroma and creamy texture.

This soup isn’t just a seasonal delight; it’s a reminder to cherish the slow, warm moments. Its velvety texture and layered flavors make every bowl a small celebration of fall’s bounty. A pinch of spice and a dash of patience turn everyday vegetables into something truly special.

Enjoy it with crusty bread or a handful of toasted seeds for extra texture. Whether you’re sharing with loved ones or savoring alone, this soup promises a cozy escape from the autumn chill, one spoonful at a time.