Honey Roasted Carrot and Squash Soup

"The colder days are coming and soup season is here. This silky smooth soup has a deliciously warming background from the chilli."
-- @elfoodielife
Jump to Section
  • Recipe Card
Prep time 10mins
Cook time 50mins
Serves or Makes: 4

Recipe Card


  • 1 butternut squash, peeled and chopped
  • 4 carrots, peeled and chopped
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 1/2 teaspoon Chilli Flakes
  • 2 cups vegetable stock
  • Salt
  • Black pepper


  • Step 1

    Preheat oven to 350ºF. Spread vegetables on a baking sheet and drizzle with oil, honey, and chili flakes. Toss to coat. Roast for 30-40 minutes, until lightly browned and softened.

  • Step 2

    Pour vegetable stock into a pot over medium-low heat. Add roasted vegetables and simmer until completely softened. Season with salt and pepper.

  • Step 3

    Blend until smooth.

More from @elfoodielife