Butternut Squash Carrot Soup
Deliciously creamy and soothing fall soup recipe that uses seasonal ingredients.
Equipment
- Parchment optional
Ingredients
- 1 butternut squash small, sliced in half and seeded
- 2 carrots large, peeled and roughly chopped
- 3 vine ripe tomatoes halved
- 1 yellow onion roughly chopped
- 1 head garlic top sliced off
- ½ inch ginger optional, minced
- 2 cups vegetable broth or water
- salt and pepper to taste, generously
Garnish
- Coconut milk
- Red pepper flakes
- Fresh herbs
- Olive oil
Instructions
- Preheat the oven to 400F.
- On a sheet pan, lay out all listed ingredients apart from the vegetable broth. Sprinkle it with salt and pepper.
- Place in the preheated oven, and roast for 40 minutes, until the squash is soft.
- When safe to handle, carefully transfer the contents of the sheet pan to a high speed blender, along with two cups of vegetable broth of water. Combine until a smooth soup is formed.
- Pour into bowls, and garnish with coconut milk, red pepper flakes and olive oil, as desired.
Notes
- Adjust this recipe to include leftover veggies. Half a bell pepper, the last potato, a few cauliflower florets... You can add them to the sheet pan to avoid food waste.
- You don't have to use fresh produce. If you have frozen squash or carrots, they work just as well.
- In addition to the basic spices I listed in this recipe, you can adjust the flavors to your preference. You could add spices like cumin, paprika, lemongrass, or coriander.
- If you want to bulk up your meal, you can pair this butternut squash carrot soup with some bread, roasted potatoes, or even a side of rice.
Nutrition
Serving: 1g | Calories: 94.3kcal | Carbohydrates: 23.3g | Protein: 2.5g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 337mg | Potassium: 698.7mg | Fiber: 4.2g | Sugar: 6.8g | Vitamin A: 17364.3IU | Vitamin C: 38.7mg | Calcium: 85.6mg | Iron: 1.2mg