sheet pan soup

This Roasted Carrot Soup tastes absolutely creamy, is loaded with flavour and is made in your oven! The ingredients are roasted then put right into your blender, so NO time is spent hovering over the stove. It's the easiest soup you'll ever make. It's also vegan, gluten-free and loaded with delicious healthy ingredients.

Roasted Carrot Soup (Vegan + Easy Sheet Pan Soup!)

coconut oil (13.05 grams)

garam masala

garlic (skins smashed but left on)

ginger (7 grams)

onion

vegetable broth (boiling hot*)

coconut milk)

juice of one medium sized lime

sea salt

turmeric for health benefits

ginger

cayenne

Preheat oven to 425 degrees F/218 degrees C.

On a large sheet pan prepared with a silicone mat, parchment or foil, add the carrots and the onions. Drizzle the olive oil over the vegetables and the garam masala. Season with a grinding of fresh sea salt and ground black pepper. Rub the seasonings and oil into the vegetables and spread out. Add the garlic in with the vegetables at this point.

Roast for 30 to 35 minutes, turning halfway, until veggies are roasted and carrots are fork tender.

Remove from oven and remove the skins from the garlic.

In a large blender, add all the remaining ingredients with the vegetables. Ensure that the broth is very hot. If you're not using large blender (holds at least 6 cups) then do this in increments.

Using the soup setting on your blender, or a very powerful blend option, blend until creamy and smooth. My blender automatically blends for about 3 minutes continuously.

Taste and add salt and pepper to taste if necessary.

Top with garnish (I used fennel fronds since I had in the fridge, but parsley, chives or dill work just as fine) and a pinch of cayenne for a bit of heat.

Serve into bowls and enjoy!

You’re going to love this creamy and delicious, Roasted Butternut Squash Feta Soup all made on a sheet pan then blended until smooth!

Roasted Butternut Squash Feta Soup

butternut squash

sage

rosemary

fresh thyme (plus more leaves for garnish)

salt (and freshly cracked black pepper

garlic

feta block (plus 1 more ounce for garnish)

extra virgin olive oil

vegetable broth

Preheat oven to 400°F.

Combine butternut squash, onion, sage, rosemary and thyme in a large baking dish & toss with 2½ tablespoons olive oil, ½ teaspoon salt & fresh cracked black pepper. Nestle each half of the garlic head into the vegetables, cut side down.

Create a hole in the center and place feta block, drizzle with remaining olive oil.

Roast until squash is tender and feta is caramelized, about 30-35 minutes.

Remove herbs and squeeze out roasted garlic. Transfer vegetables and cheese to the blender; add broth and blend until smooth. Warm on the stove when ready to serve. Ladle soup into bowls; garnish with extra feta and fresh thyme leaves.

Someone else cut it in half and roasted it that way.  She said it took a bit longer but worked out fine.

The only way I’ll eat squash!   I actually hate squash and the consistency, and this soup is incredibly delicious.  It’s so easy to throw everything on a sheet on and roast and then use the immersion blender once finished.  New favorite soup, so delicious.

I love this soup and have made it several times.  I don't have a blender but have used a food processor along with an immersion blender and nutribullet. Each time the consistency is a bit grainy from the feta. Is it supposed to be like that or should it be completely smooth?  Thank you!

This is now my favorite butternut squash soup!

Absolutely delicious! The only changes I made were slight. I just roasted cut the ends off the squash and then cut it in half lengthwise, rubbed some olive oil in it and then roasted the halves with the cut side down. It scoops out easily after this but can take a little longer. I have a high powered blender so I didn’t discard the herbs and put them right in the blender. Garnished with pepitas and more feta. We’ll be making more of this for sure!

I added a little extra dried sage and a sprinkle of chili powder once I was heating it up on the stove! Delicious! I also ate it with Ritz roasted veggie crackers! Will be making this often

Review: Roasted Butternut Squash and Feta Soup

This roasted butternut squash and feta soup is a perfect balance of creamy, savory, and slightly tangy flavors. The natural sweetness of the caramelized butternut squash pairs beautifully with the salty, tangy richness of the feta cheese, creating a deeply satisfying and well-rounded taste.

The roasting process enhances the squash’s earthy sweetness, while the feta adds a subtle creaminess and complexity. A hint of garlic, onion, and perhaps a touch of nutmeg or thyme elevates the depth of flavor, making each spoonful comforting yet refined. The texture is silky smooth, with just enough body to feel substantial without being too heavy.

It was DELICIOUS! However the feta didn’t blend well so the soup had a lumpy texture. What would cause that?

Found this recipe yesterday and made this today with lunch. So good and very easy to make!

This soup is so delicious and easy to make. Is there a way to cook the squash without cubing it? My hands aren’t very strong. Maybe roasting halves or whole? Thank you

So, so good - my new favorite soup recipe.  I made it as directed and added pepitas when serving.

Wow this soup is so luxurious!  Not to mention super easy to make too!  I will definitely be making this again!

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Top 2 sheet pan soup recipes from across the web

The most viewed sheet pan soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Roasted Carrot Soup (Vegan + Easy S...

Roasted Butternut Squash Feta Soup

The most viewed sheet pan soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine