Carrot and Roasted Butternut Squash Soup Recipe
A hearty and creamy carrot and roasted butternut squash soup that combines roasted sweetness and rich texture in every spoonful.
Ingredients
- 1 large butternut squash about 2 lbs
- 2 large carrots peeled and chopped
- 1 onion chopped
- 3 tbsp olive oil
- 3 cups vegetable broth
- ½ tsp ground cumin
- ¼ tsp ground nutmeg
- Salt and pepper to taste
- 1 cup coconut milk or any plant-based milk
Instructions
- Roast the Squash:
- Preheat oven to 400°F (200°C). Halve and seed the squash. Drizzle with olive oil, then roast for 40-45 minutes.
- Sauté the Veggies:
- In a pot, heat olive oil over medium heat. Add chopped onion and carrots, cook until soft (about 8-10 minutes).
- Blend the Soup:
- Scoop roasted squash into the pot. Add vegetable broth, cumin, nutmeg, salt, and pepper. Stir and bring to a simmer.
- Puree:
- Use an immersion blender or transfer to a blender. Blend until smooth and creamy.
- Finish with Coconut Milk:
- Stir in coconut milk. Adjust seasoning as needed.
- Serve:
- Ladle the soup into bowls. Garnish with fresh herbs, or a drizzle of coconut milk for flair.
Notes
Nutritional Values (Per Serving)
- Calories: 210
- Total Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin A: 150%
- Vitamin C: 35%
- Iron: 6%
- Calcium: 4%
- Potassium: 10%
Additional Notes/Tips to Enhance the Flavor
- Spice it up with a dash of chili flakes or cayenne pepper.
- A swirl of cashew cream or extra coconut milk can take it to the next level.
- Pair with crusty bread or a side salad for the perfect meal.