Roasted Butternut Squash & Carrot Soup
This is the best Butternut Squash Carrot Soup you'll ever try! Made completely plant-based with roasted vegetables, simple ingredients, and even simpler instructions, this recipe is almost too good to be true.
Servings: 6
Calories: 212kcal
Ingredients
- 2 lbs butternut squash cubed into 1-2" pieces
- 1 lb carrots sliced into 1-2" pieces
- 1 medium yellow onion chopped into 1-2" pieces
- 2 tbsp olive oil
- 1 tsp salt or to taste
- 1 tsp pepper or to taste
- 3 cloves garlic minced
- 1 tbsp ginger fresh, minced
- 4 cups vegetable broth
- 1 medium apple peeled, cored, cut into chunks
- 1/2 tsp cumin
- 1/2 cup coconut milk*
- pepitas optional garnish, see notes for roasting instructions
Instructions
- Preheat the oven to 375F. Toss the butternut squash, carrots, and onion with 1 1/2 tbsp of olive oil, salt, and pepper. Place the veggies on a large baking sheet and roast for 45 minutes, or until the edges of the vegetables have browned and the squash is fork-tender.
- Heat a large pot on the stove over medium-high heat. Add the olive oil, garlic, and ginger. Sauté for 1 minute, or until lightly browned and fragrant.
- Add the vegetable broth, roasted vegetables, cumin, and apple to the pot. Stir everything together and let the mixture come to a boil. Reduce the heat to a simmer, cover the pot with a lid, and cook for 10 minutes, or until the apples are tender.
- Remove the pot from the heat. Working slowly and very carefully, use an immersion blender to blend the soup until it's completely smooth.**
- Serve drizzled with coconut milk and roasted pepitas.
Notes
*Make sure you get coconut milk or coconut cream in a can, not the milk-substitute style coconut milk in a carton.
**If you don't have an immersion blender, you can use a regular blender. Work in batches if needed, and pulse the soup until it's completely smooth. Be extremely careful as the soup will be very hot.
Roasted pepitas:
- Preheat oven to 375F. Toss ~1/2 cup pumpkin seeds with 1/4 - 1/2 tsp cumin, 1/4 - 1/2 tsp chili powder, 1 tsp olive oil, and salt to taste.
- Line a baking sheet with parchment paper and spread the seeds in an even layer. Roast for 10 minutes, or until crisp and crackling.