Description
This Roasted Butternut Squash & Carrot Soup is a creamy, flavorful blend of roasted vegetables and coconut milk, enriched with a hint of curry and topped with crispy bacon. Perfect for a cozy meal, it combines the natural sweetness of butternut squash, carrots, and red bell pepper with savory spices and a touch of smokiness from bacon, creating a comforting and hearty soup.
Ingredients
Scale
Vegetables
- 1 medium butternut squash, peeled and diced
- 3 carrots, peeled and diced
- 1 red bell pepper, halved, stem, seeds, and white parts removed
- 1 medium onion, peeled and sliced
- 3-4 cloves garlic, whole
Other Ingredients
- Drizzle of olive oil
- Salt & pepper, to taste
- 2 cups water or vegetable stock (or water plus Better Than Bouillon)
- 1 (15 oz) can coconut milk
- 1 tablespoon curry powder
- 4 slices bacon
Instructions
- Preheat Oven: Preheat your oven to 425º F (220º C) to prepare for roasting the vegetables and bacon.
- Prepare Vegetables: Peel and dice the butternut squash and carrots, then place them on a sheet pan. Cut the red bell pepper in half lengthwise, remove the stem, seeds, and white membranes, and place skin side up on the sheet pan. Add the sliced onion and whole garlic cloves to the pan as well.
- Season and Oil: Drizzle olive oil lightly over the vegetables on the sheet pan. Season with salt and pepper to taste, ensuring an even coating for roasting.
- Roast Vegetables and Bacon – First Roast: Roast the vegetables in the oven for 15 minutes to start softening them.
- Roast Vegetables and Bacon – Second Roast: Remove the sheet pan from the oven, toss the diced vegetables to promote even cooking, and lay the bacon slices on top of the vegetables. Return the pan to the oven and roast another 25-30 minutes until the vegetables are tender and the bacon is fully cooked and crispy.
- Simmer Stock and Curry: About 5 minutes before the roasting is complete, pour the water or vegetable stock along with the curry powder into a large pot. Heat over medium heat until it begins to simmer gently.
- Remove Bacon and Cool: Take the sheet pan out of the oven, remove the cooked bacon slices, and set them aside on a plate to cool. Once cooled, crumble the bacon for later topping.
- Blend Vegetables: In batches, add the roasted vegetables to a food processor or blender. Add about half the can of coconut milk to help the blending process achieve a smooth puree. Blend until smooth and transfer the pureed mixture to the simmering pot. Repeat until all vegetables are blended. Alternatively, use an immersion blender directly in the pot with the vegetables and coconut milk to blend in place.
- Finish Soup: Stir the pureed soup until smooth and combine. Continue heating until it is steaming hot and ready to serve.
- Serve: Ladle the soup into bowls and top each with crumbled crispy bacon for a perfect savory finish.
Notes
- The roasting process brings out the natural sweetness of the butternut squash and carrots, enhancing the soup’s flavor.
- Using coconut milk adds creaminess without dairy, making the soup suitable for lactose intolerant individuals.
- If you prefer a vegetarian option, omit the bacon and use vegetable stock only.
- The curry powder adds a warm, mild spiciness; adjust the amount to taste.
- Using an immersion blender simplifies the blending process, avoiding multiple batches.
