Easy Roasted Butternut Squash Soup with Carrots
Super creamy roasted butternut squash soup that's so easy to make! Squash, carrots and onions are baked in the oven and then blended into a creamy soup! Enjoy this fall soup with crusty bread!
Servings 4
Calories 310kcal
Ingredients
- 1 butternut squash cut in half and seeds removed
- 6 carrots peeled and chopped into large pieces
- 1 small onion peeled and chopped into large pieces
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups chicken broth
- 1 cup milk
Instructions
- Preheat oven to 425 degrees F. Place your butternut squash, carrots and onion on baking sheet. Drizzle olive oil and sprinkle salt on vegetables. Stir the vegetables to coat them. Bake for 45 minutes, stirring them half way. Remove from oven. Once butternut squash is cool, peel the skin off and discard.
- In a large pot over medium high heat, melt butter and add flour, whisking it to make it smooth. Add chicken broth and milk and continue to whisk until creamy, for about 5 minutes.
- Add vegetables to pot and use a immersion blender or blender and blend until your soup is creamy. Serve in bowls and enjoy!
Nutrition
Calories: 310kcal