Cream of Roasted Carrot and Butternut Squash Soup – sans cream

I remember when I first introduced this style of soup at Sister’s. I had a soup line-up for days! My customers were fascinated with the idea of cream soup without the cream. It made them feel like they were being decadent without the worry of too many calories. Although, given that I was also serving pizza, lasagna, focaccia sandwiches and pasta… I can safely assume that most of my customers did not spend a lot of time calorie counting.

You can use whatever combination of root vegetables that appeal to you. I have combined carrots with parsnips, potato with turnips, multiple winter squashes, beet with potato, sweet potato with carrot – you see what I mean…

The creaminess is created by pureeing the soup with an immersion blender. This is the quickest and easiest way to ‘cream’ the soup but you can also use a food processor or blender and puree in small batches, as well.

Root vegetable soups freeze perfectly which makes them a personal favorite for last-minute entertaining. If your soup is already made, you can spend some fun on the garnish. Sauteed jumbo shrimp, seared sea scallops wrapped in pancetta, crusty ciabatta crostini with melted gorgonzola or a simple sprig of whatever herb you used in your soup. Floating any of these examples in the middle of the soup bowl lifts your soup to a higher level!

Another fun thing to play around with is your liquids. I have used chicken broth for this recipe. You can also add orange juice, apple juice, white wine or whatever flavour you would like to create.

This soup recipe is healthy, delicious and easy to prepare.

Cream of Roasted Carrot and Butternut Squash Soup

serves 4-6

Preheat oven 325*F

12 large carrots

1 lb butternut squash, peeled and cut into large chunks

1 medium onion, peeled and halved

3 cloves of garlic, peeled

3 sprigs fresh thyme

5 cups chicken stock

Place vegetables in shallow roasting pan large enough for the veg to fit snugly but not stacked. Pour enough chicken stock to just come to the top of the veg.

Add sprigs of fresh thyme then cover pan with aluminium foil.

Place in oven for 90 minutes or until veg are very soft.

Remove from oven and allow to cool for 15 minutes.

Remove thyme sprigs.

Place pureed veg and stock in a small stock pot.

Using an immersion blender, thoroughly puree vegetables.

Add enough additional chicken stock to acheive the desired consistency.

In total, I used 5 cups of stock – you may use more or less – you decide!

Taste for seasonings and add freshly chopped additional thyme.

Heat thoroughly and serve.

Thanks for reading.

  • Meggie

    Hmm Theo is going to be excited for supper tonight

  • Love this. Tried it over the holidays and it has now become a lunch staple. Veggies are in the oven as I write. I love that I can freeze it in individual portions, defrost and take for lunch. Thanks for sharing