Roasted Butternut Squash & Carrot Soup

Notes from Nourishible editors

Written by our recipe team from the video and the method above.

• Technique · Step 4: Roasting the vegetables until caramelised gives the soup a deeper, sweeter flavour than simmering them would; wait for browned edges before blending. → Butternut Squash
• Quantity · Step 4: No oven temperature is given; around 200°C (400°F) is a common roasting heat for squash and root vegetables, and where we'd start.
• Scaling · Step 2: To double, use two trays rather than piling everything onto one; crowded vegetables steam instead of caramelising.
• Equipment · Step 5: A stick blender works in place of a countertop blender: scoop the roasted vegetables into a pot and blend there.