This roasted vegetable soup recipe combines butternut squash and carrots for a slightly sweet flavour that is comforting and healthy. Perfect for a cold day when you need something warm and hearty to warm up to.
What makes this roasted vegetable soup so good?
Roasting vegetables prior to making the soup creates great caramelization and browning which enhances the natural flavour and sweetness of the butternut squash and carrots. Many butternut squash soup recipes call for maple syrup to add sweetness but by roasting the vegetables and adding naturally sweet carrots, you do not need to any sweeteners to this recipe. Roasting butternut squash is also much easier than peeling and cutting it. This soup also has lentils to add additional fibre and plant-based protein and a wonderful creamy texture without adding any cream! This soup could be a complete meal on its own or you can serve it with a grilled cheese sandwich or your favourite crusty bread for dipping.
How to make roasted vegetable soup?
First, roast the butternut squash and carrots. This can be done ahead of time or even the night before. Cutting the squash is the hardest part of the recipe. Use a sharp knife and cut vertically down the middle. Then scoop out the seeds and stringy flesh. Placing the vegetables on a silicone lined baking sheet or parchment paper allows for easy clean up and you don’t need to add any butter/oil to the vegetables prior to roasting.
While the butternut squash and carrots are cooling, start sauteing the onions in olive oil. Add the cinnamon and cook another minute until it is fragrant.
Add the carrots to the pot and scoop the flesh of the butternut squash out once it is cool enough to handle. Add the lentils and broth and an addition cup of water. Bring to a boil and then reduce the heat to low to allow it to simmer and combine all the flavours.
The soup needs about 30 minutes to cook but if you have time, you can leave it covered on very low heat for longer and allow the carrots to get very soft.
Blend the soup in a blender or use an immersion blender. Be very careful so that the soup does not splatter on yourself.
How should I eat the soup?
You can eat this soup alone as a main dish or with a grilled cheese sandwich or crusty bread for ultra comfort eating. It is also a great make ahead lunch for work and perfect for a meal prep Sunday.
How long does roasted vegetable soup last?
Roasted vegetable soup is good in the fridge for 3 days or you can freeze it for 2-3 months.
Substitutions:
Broth – chicken and vegetable broth both work in this soup. Use vegetable broth for a vegan option
Vegetables – if you don’t have carrots, use a large butternut squash; you could also add 1-2 parsnips
Lentils – if you don’t have lentils, you could use 1/3 cup of barley or white/brown rice which also help thicken the soup. Barley also adds a great creamy texture (reference to Nutritional Information for Lentils
What makes this soup nutrient rich?
Orange vegetables like carrots and butternut squash contain beta-carotene which is a pigment that gives them their colour. The body converts beta-carotene to Vitamin A, which is needed for good eye health and vision, supports the immune system, and is needed for healthy skin.
Lentils are an economical source of plant-based protein and a good source of fibre, iron, folate and potassium.
Roasted Vegetable Soup
Ingredients
- 1 medium butternut squash (about 2-3lbs)
- 2 carrots, peeled and cut into large chunks
- 1 tsp olive oil
- 1 onion, diced
- 1/2 tsp cinnamon
- 4 cups reduced sodium vegetable or chicken broth
- 1 cup water
- 3/4 cup red lentils, rinsed
Instructions
- Preheat oven to 400°F. Roast the squash and carrots – remove the top of the squash and cut it down the middle vertically. Remove the seeds with a spoon. Place cut squash face down on a silicone baking sheet. Add the carrots to the baking sheet. Bake at 400°F for about 40 minutes or until the squash and carrots are soft and fork tender.
- Once cool enough to handle, scoop out the flesh of the squash and set aside in a bowl.
- To make the soup: heat the oil in a pot over medium heat. Add the onion and cook for 3-4 minutes, until it starts to soften. Add the cinnamon and cook for an additional 1-2 minutes until fragrant.
- Add the stock, water, carrots, squash, and lentils. Cover and bring to a boil. Reduce heat to medium low and cook for about 30 minutes, until the lentils are cooked and soft.
- Puree with an immersion or regular blender.
- Serve and enjoy with your favourite crusty bread.
