Roasted Butternut Squash Carrot Soup
Learn how to cut a butternut squash with confidence and make this deliciously easy, 100% made-from-scratch Roasted Butternut Squash Carrot Soup! It’s thick and creamy, gluten-free, vegan, and loaded with plant-based nutrients!
This is a sponsored post written by me on behalf of the Calphalon. The opinions and text are all mine. The product(s) used in this recipe was sent to me as a gift, thank you so much!
Butternut squash is one of my favorite fall and winter foods. I love the sweet, nutty flavor and the versatility of this nutritious and delicious fruit. Did you know technically butternut squash is a fruit?! Perhaps my love for this squash sometimes gets overshadowed by the prep work and cutting of this relatively difficult food to tackle in the kitchen. BUT! Today, I have teamed up with Calphalon to take the intimidation out of chopping a butternut squash at home and showing you step-by-step how to do it so that you can feel more confident with this kitchen skill as we head into the colder months here in the states. And a comforting soup recipe at the end.
First things first- you must have a great knife to be able to cut a butternut squash effectively and safely. That’s where the Calphalon Precision Self-Sharpening 15-Piece Cutlery Set comes in! These knives (my favorite knives) are designed for precision and resilience and stay sharp for a lifetime with the SharpIN™ technology built right into the wooden block that comes with the cutlery set (sharp knives are gold y’all!), and the bar-riveted handles are conveniently labeled on the end for easy identification in the block.
The set includes: 8” Chef’s Knife, 8” Bread Knife, 6” Santoku Knife, 6” Utility Knife, 3.5” Paring Knife, 8 Steak Knives, Kitchen Shears, Self-Sharpening Wood Knife Block. My go-to knife to use when chopping a butternut squash is the 8″ Chef Knife from the Calphalon Precision Self-Sharpening 15-Piece Cutlery Set. It’s the perfect size and sharpness to make the prep work for this Roasted Butternut Squash Carrot Soup a breeze.
Now, the following steps are how I prep a butternut squash and these steps can be used as a guide. Cut the top of the butternut squash off to get rid of the stem.
You may also choose to cut the bottom off, but I usually just leave it. Next, you’ll slice the squash in half vertically. This is the trickiest part, so you’ll want to be careful and keep those fingers out of the way.
I like to use a method of slicing from the side and from then from the top down to help me stay even.
Next, you’ll peel the skin off of each half. You can also do this at the beginning, when the squash is whole, but I find it to be a bit more tedious- not to mention I have smaller hands and handling the half when I’m peeling is much easier than the whole squash. But you can choose when you’d like to peel it- the important thing is that you peel it! Haha
Once the butternut squash is peeled and cut in half, you spoon out the seeds.
Now it’s time to chop! There’s no real method to this, but I like to start by slicing each squash half into slices like this.
And then chop the butternut squash into whatever size chunks you prefer. I would suggest not cutting them too small or thin, however, as it’s more likely to burn while roasting that way.
Then it’s onto roasting! See?! As promised, it’s easier than it looks 😉 So now that we confidently know how to chop a butternut squash with the help of our Calphalon 8″ Chef Knife, let’s dive into this delicious, warming, comforting soup recipe!
You will roast the chopped butternut squash, carrots, and garlic together seasoned with salt and pepper with a little avocado or olive oil for 20-25 minutes. Then add the roasted produce to a high speed blender with vegetable broth, plant milk, and cumin and blend until smooth and creamy. Roast the almonds quickly in the oven (if not purchased roasted/toasted). To make the crispy sage, you’ll add the sage leaves and a little oil to a skillet and toss it around until crispy.
Garnish the soup with the dairy-free yogurt, almonds, pumpkin seeds, crispy sage and a drizzle of maple syrup if desired! YUM!
Head over to Calphalon.com to purchase your Calphalon Precision Self-Sharpening 15-Piece Cutlery Set and use code GINA25 for 25% off! 🙂 Then go get yo soup on!
I hope this tutorial post gives you the confidence you need to cut a butternut squash on your own! It will come in handy not only when you make this Roasted Butternut Squash Carrot Soup but also two of the most popular recipes on the Healthy Little Vittles blog: Butternut Squash Gnocchi and Butternut Squash Spinach Pasta. Comment below and don’t forget to tag me on Instagram or Facebook if you make this soup recipe or any of the other butternut squash recipes! And I’ll be here cheering you on my friends… you can do it!
Roasted Butternut Squash Carrot Soup
Learn how to cut a butternut squash with confidence and make this deliciously easy, 100% made-from-scratch Roasted Butternut Squash Carrot Soup! It's thick and creamy, gluten-free, vegan, and loaded with plant-based nutrients!
Ingredients
- 1 medium butternut squash (approximately 4 cups)
- 3 large carrots
- 1/2 large onion
- 4 cloves of garlic
- 3 tablespoons avocado/olive oil
- 2 teaspoons salt, more to taste
- 1 teaspoon pepper, more to taste
- 1/2 teaspoon ground cumin
- 2 + 1/2 cups vegetable broth
- 1 cup plant milk
Garnishings
- dairy-free yogurt, for drizzling
- roasted almond slices
- crispy sage (sage leaves sautéed in olive/avocado oil)
- toasted pumpkin seeds
- maple syrup (optional)
Instructions
- Preheat the oven to 450 degrees F.
- Wash and peel the carrots, then peel and chop the butternut squash into cubes. Chop the onion into chunks and peel the garlic cloves.
- Place everything on a baking sheet and drizzle with avocado/olive oil, then sprinkle salt and pepper. Roast in the oven for 25-30 minutes, until the butternut squash can be easily pierced with a fork. Meanwhile, place the vegetable broth, plant milk, and cumin in a blender. Add the roasted veggies when they are done and blend on high until smooth and creamy. Add more salt and pepper to tasted if desired.
- With the oven off, add 1/2 cup sliced almonds to a baking sheet and place in the oven to roast for about 3-5 minutes, watching very carefully so they don't burn. Remove from the oven and place in a bowl.
- Heat a small skillet over medium heat. Add 1/2-1 tablespoon olive/avocado oil and then add about 12 sage leaves. Toss in the oil and allow them to crisp up. When they start to turn brown place them onto a plate.
- Spoon the soup into bowls, then garnish as desired and serve! If using dairy-free yogurt (which I recommend!) you can water it down to be able to drizzle or just dollop some in the center and then top with other garnishes. Refrigerate leftovers and eat within 2 days or freeze for another meal later on!
Notes
* The soup shouldn't require heating as it should be warm from the roasting, but if you need to heat it up you can do so in the microwave or in a saucepan.
** Recipe sponsored by Calphalon
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