Description

This Roasted Butternut Squash & Carrot Soup is a rich, creamy, and comforting dish perfect for cooler days. Roasting the squash, carrots, bell pepper, onion, and garlic enhances their natural sweetness and adds depth of flavor. The addition of curry powder provides a warm, spicy note, while coconut milk adds a luscious creaminess. Topped with crispy bacon crumbles, this soup offers a delightful balance of smoky and savory elements. It’s a vibrant, wholesome meal that’s easy to prepare and guaranteed to satisfy.

Ingredients

Scale

Vegetables

1 medium butternut squash, peeled and diced
3 carrots, peeled and diced
1 red bell pepper, halved and seeded
1 medium onion, peeled and sliced
3-4 cloves garlic, peeled

Liquids & Seasonings

2 cups water with Better Than Bouillon or 2 cups vegetable stock
1 (15 oz) can coconut milk
1 tablespoon curry powder
Drizzle of olive oil
Salt and pepper, to taste

Toppings

4 slices bacon

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Instructions

Preheat Oven: Set your oven to 425º F to prepare for roasting the vegetables and bacon.
Prepare Vegetables: Peel and dice the butternut squash and carrots. Halve the red bell pepper lengthwise, removing the stem, seeds, and white membranes. Slice the onion. Place all the vegetables and garlic cloves on a sheet pan.
Season Vegetables: Drizzle the vegetables on the sheet pan with olive oil and season with salt and pepper to taste, ensuring an even coating.
Initial Roasting: Roast the vegetables for 15 minutes at 425º F. Remove the pan from the oven, toss the vegetables to promote even cooking, then place the bacon slices on top.
Finish Roasting: Return the sheet pan to the oven and roast for another 25-30 minutes until the vegetables are tender and the bacon is fully cooked and crispy.
Simmer Stock: About 5 minutes before the vegetables finish roasting, add the water or vegetable stock and curry powder to a large pot. Heat over medium flame until it starts to simmer.
Prepare Bacon: Remove the sheet pan from the oven. Take off the bacon slices and allow them to cool. Crumble the cooled bacon for garnishing the soup later.
Blend Soup Base: Transfer the roasted vegetables in batches to a food processor or blender. Add approximately half of the coconut milk to aid in blending until smooth. Combine the blended vegetables into the simmering stock in the pot. Repeat until all vegetables are blended and combined. Alternatively, use an immersion blender directly in the pot with the vegetables and coconut milk.
Heat and Serve: Stir the soup until completely smooth and heated through, steaming hot and ready to serve. Ladle into bowls and top with the crispy crumbled bacon for an added smoky crunch.

Notes

Peeling the butternut squash can be tough; use a sharp vegetable peeler and be careful.
If preferred, use store-bought vegetable stock instead of water and Better Than Bouillon.
For a vegetarian version, omit the bacon and consider topping with roasted pumpkin seeds or fresh herbs.
Adjust the curry powder amount to taste, depending on your spice preference.
To make blending easier, ensure vegetables are cooled slightly before blending to avoid heat splatter.