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Roasted Butternut Squash & Carrot Soup

(vegan, gluten free, nut free)

This creamy, smooth soup packs tons of flavour, and is a great way to incorporate squash into your meals! The roasted butternut squash and carrots add a subtle sweetness, which is balanced with warm notes of ginger, turmeric, and cumin. This recipe is also vegan, gluten free, and nut free. Enjoy!

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Roasted Butternut Squash & Carrot Soup


  • Author: Made by Meg
  • Prep Time: 15 mins
  • Cook Time: 50
  • Total Time: 65 mins
  • Yield: 46 servings 1x
  • Diet: Vegan

Description

This creamy, smooth soup packs tons of flavour, and is a great way to incorporate squash into your peals! The roasted butternut squash and carrots add a subtle sweetness, which is balanced with warm notes of ginger, turmeric, and cumin.


Ingredients

Scale

FOR THE SOUP:

  • 1 medium-large butternut squash (~2 lbs), halved vertically & seeds removed
  • 35 medium-large carrots, halved vertically
  • 1 1/2 tsp + 1 tbsp olive oil
  • 1/2 a yellow onion, roughly chopped
  • 3 cloves (3 tsp) garlic, minced or roughly chopped
  • 4 cups vegetable broth (or 2 cups broth + 2 cups water)
  • 1 tsp ground ginger
  • 1 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 1/4 tsp salt
  • 1/4 tsp pepper

TOPPING IDEAS:

  • fresh ground pepper
  • pumpkin seeds
  • cilantro, parsley, or sprouts
  • chopped kale or spinach
  • splash of coconut cream, plain yogurt, or sour cream
  • chopped cashews
  • roasted chickpeas

Instructions

  1. Preheat oven to 425F. Line 2 baking sheets with silicon mats or parchment. 
  2. Place the cut & prepared butternut squash and carrots each on their own baking sheet.
  3. Drizzle and rub olive oil on the inside of each butternut squash half (~1/2 tsp each), then lightly sprinkle with salt & pepper and flip so that the seasoned side faces down. Drizzle 1/2 tsp olive oil on the carrots and lightly sprinkle with salt & pepper. Bake carrots for 30 minutes, and the squash for 50 minutes, until soft. Let cool for 10 minutes.
  4. Meanwhile, place a pan over medium heat and heat 1 tbsp olive oil. Add the onion and cook for a few minutes, until translucent. Add the garlic and cook for one minute or so. Set aside. 
  5. Once the squash and carrots are cool, add them to a blender*. I recommend pureeing the soup in two batches (divide all ingredients in half for each batch). To the squash and carrots, add the sautéed onion and garlic, vegetable broth, ginger, turmeric, cumin, salt, and pepper. Blend until smooth. 
    Serve warm and top with toppings of choice!

Notes

*You can use a standing blender or an immersion blender.

  • Category: soup

Keywords: soup, butternut squash, carrot, roasted, main meals, sides

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