Delicious Butternut Squash Carrot Soup to Warm Your Soul
A comforting and nourishing Butternut Squash Carrot Soup that is gluten-free and vegan, perfect for chilly evenings.
Equipment
- Oven
- baking sheet
- High-Speed Blender
- Pot
Ingredients
For the Soup
- 1 medium Butternut Squash Can be swapped for seasonal squash
- 3 medium Carrots Substitute with sweet potatoes if desired
- 3 cloves Garlic Fresh garlic works best
- 4 cups Vegetable Broth Homemade broth recommended
- 1 cup Plant Milk (e.g., almond, coconut) Use your favorite non-dairy milk
- 1 teaspoon Cumin Omit or replace with coriander if out
- 2 tablespoons Olive Oil/Avocado Oil Any neutral oil can be used
- to taste Salt and Pepper Customize with herbs or spices as desired
Instructions
Step-by-Step Instructions for Butternut Squash Carrot Soup
- Begin by preparing the butternut squash: Cut off the top and bottom, slice it in half vertically, scoop out seeds, peel the skin, and chop into even 1-inch pieces.
- Preheat your oven to 400°F (200°C). Toss butternut squash chunks, sliced carrots, and garlic with olive oil, salt, and pepper in a bowl. Spread on a baking sheet and roast for 20-25 minutes.
- Once roasted, let the vegetables cool slightly, then transfer them to a blender. Add vegetable broth, plant milk, and cumin, and blend until smooth.
- Pour the soup back into a pot over medium-low heat. Warm for 5-10 minutes, adjusting seasoning if necessary. Serve garnished with dairy-free yogurt, roasted almonds, or maple syrup.
Notes
Line your baking sheet with parchment paper for easier cleanup. Adjust seasonings to taste before serving.
Nutrition
Serving: 1bowlCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 600mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 14000IUVitamin C: 20mgCalcium: 80mgIron: 2mg
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