Creamy Butternut Squash and Carrot Soup

Roasted butternut squash and carrots combine with fresh thyme and bay leaf in this creamy Autumn soup. Warm, comforting, and surprisingly healthy.

Course Main dish

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 120kcal

2 pounds peeled and seeded butternut squash chopped into 1-inch pieces
1 pound carrots chopped into 1-inch pieces
1 medium yellow onion diced
2 teaspoons minced fresh thyme
1 bay leaf
4 cups chicken broth I prefer low sodium
¼ cup heavy cream or half and half optional
Extra virgin olive oil
salt and pepper
Optional garnishes: pepitas, sour cream, chives, crumbled goat cheese, or chopped bacon bits

Preheat oven to 400°F. Place squash and carrots on a large rimmed baking sheet and drizzle with 2 tablespoons olive oil, ½ teaspoon salt, and a large pinch of black pepper. Toss to coat. Roast in the oven for 35 minutes, tossing once halfway through the cooking time.
Meanwhile, in a large pot, saute onion in 2 tablespoons olive oil over medium heat, for about 10 minutes, until softened and light brown. Add carrots, squash, thyme, bay leaf, chicken broth, and 1 cup of water to the onions. Bring the mixture to a boil, then reduce heat and simmer. Simmer uncovered for 30 minutes until vegetables are tender and the liquid has reduced slightly.
Using a stand blender or immersion blender, puree the soup until smooth. Add additional water, if needed, to thin it out. Stir in cream and season to taste with salt and pepper.