Butternut Squash and Carrot Soup
This Butternut Squash and Carrot Soup brings together tender roasted veggies with a hint of curry flavor to warm you from the inside out! It's as simple as roast and blend, leaving you with the most velvety soup that's creamy without any cream. Whether you’re serving it as a starter or a main, this cozy yet nourishing soup is sure to become a new fall favorite.
Equipment
- small baking sheet or dish
- spoon
- large pot
- immersion blender or high-speed blender
- spatula
Ingredients
- 2 tbsp olive oil
- 1 medium butternut squash (2-2.5lbs), sliced in half lengthwise & seeds removed
- 5 large carrots (1 lb), peeled & chopped into very large chunks
- 1 large yellow onion peeled, ends trimmed off & cut in half
- 1 small head of garlic top cut off
- 2 inch knob of ginger peeled
- 2-3 cups broth of choice
- 1 cup full-fat canned coconut milk
- ½ tsp turmeric
- ½ tsp cumin
- ½ tsp coriander
- kosher salt & black pepper to taste
Instructions
- First, preheat your oven to 400F. Then, add butternut squash, carrots, onion, garlic and ginger to a baking sheet or dish. Drizzle with olive oil and season with salt & pepper to taste. Toss the veggies in the oil to coat. Then, transfer baking sheet to the oven and roast for about 45 minutes or until fork tender.2 tbsp olive oil, 1 medium butternut squash, 5 large carrots, 1 large yellow onion, 1 small head of garlic, 2 inch knob of ginger, kosher salt & black pepper
- Allow the roasted veggies to cool down until you can touch them. Then, scoop out the flesh of the butternut squash and add it to a large pot along with the garlic cloves, onion, carrots and ginger. Add in the coconut milk and 2 cups of the broth. Use an immersion blender to blend until smooth, adding more broth as needed to get to your desired consistency. If you don't own an immersion blender, just add all ingredients to a high-speed blender instead and then transfer it over to a pot.2-3 cups broth of choice, 1 cup full-fat canned coconut milk
- Bring the pot up to medium heat, add in the spices, stir, and allow the soup to cook until warm. Taste and adjust the amount of salt & pepper to your preference.½ tsp turmeric, ½ tsp cumin, ½ tsp coriander
- Optionally, garnish each bowl of soup with a drizzle of coconut milk, a drizzle of olive oil, fresh cilantro and black pepper. Enjoy!
Video
Nutrition
Calories: 247kcal | Carbohydrates: 29g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 363mg | Potassium: 959mg | Fiber: 6g | Sugar: 9g | Vitamin A: 28704IU | Vitamin C: 39mg | Calcium: 116mg | Iron: 2mg