Butternut Squash & Carrot Soup
Servings: 6 | Prep Time: 10 minutes | Cook Time: 40 minutes | Total Time: 1 hour
Original recipe adapted from plantyou.
Ingredients
1 butternut squash, 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
Garnish
Coconut milk
Red pepper flakes
Fresh herbs
Instructions
Preheat the oven to 400F.
On a sheet pan, lay out all listed ingredients apart from the vegetable broth. Sprinkle with salt and pepper.
Place in the preheated oven, and roast for 40 minutes or 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.
