Butternut Squash and Carrot soup
Servings: 6 servings
Calories: 155kcal
Rich and creamy roasted butternut squash and carrot soup, spiced with cumin and paprika, and finished with coconut milk for a cozy, dairy-free delight.
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Ingredients
- 1 medium butternut squash
- 2 large carrots
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon ginger
- 1 medium onion
- 3 cloves garlic, with skins on
- 3 ½ cups stock vegetable/chicken
- ½ cup coconut milk
Instructions
- Preheat your oven to 400°F (200°C).
- Peel the butternut squash and carrots into even pieces. Peel the onion and cut into quarters.
- Toss the butternut squash, carrots, onion and garlic (with skins on) in a large bowl with olive oil, cumin, ginger, smoked paprika, salt and pepper.
- Spread the seasoned vegetables on a baking sheet in a single layer.
- Roast for 30-40 minutes, stirring halfway, until the squash and carrots are tender and slightly caramelized.
- Squeeze the roasted garlic cloves out of their skins and add them, along with the roasted vegetables, to a blender or large pot (if using an immersion blender).
- Add the stock and blend until smooth.
- Transfer the soup to a pot (if blended separately). Bring it to a gentle simmer, adding coconut milk. Adjust the consistency with more stock if needed.
- Taste and adjust seasoning with salt and pepper.
- Ladle into bowls, garnish with a drizzle of coconut milk, fresh herbs, or a sprinkle of paprika for flair, and enjoy!
Notes
Makes 6 servings.
Store in the fridge in an airtight container.
Nutrition
Serving: 1serving | Calories: 155kcal | Carbohydrates: 12g | Protein: 2g | Fat: 11g | Fiber: 2g | Net Carbohydrates: 10g