A thick and satisfying soup that freezes well and is so versatile! Made with the smooth sweetness of roasted butternut squash and the earthiness of carrots, this is great as is, or wonderful as a base for other combinations.
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| Prep Time | 20 minutes |
| Cook Time | 20-30 minutes for roasting the squash |
| Servings |
servings
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Ingredients
- 1 medium butternut squash roasted
- 6 medium carrots chopped and steamed until soft
- 1 medium sweet onion chopped
- 2-3 cloves roasted garlic
- 3 cups vegetable broth
- 1/4 teaspoon nutmeg
- salt and pepper to taste
- plant milk, optional
- vegan parm to sprinkle on
- roasted pumpkin seeds to sprinkle on
Ingredients
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Rate this recipe!
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Instructions
- Heat your oven to 350 degress F.
- Cut your butternut squash in half lengthwise, scoop out the seeds, and brush with a little oil. Place cut side down on a piece of parchment paper on a cookie sheet. Bake for 20-30 minutes until tender. Use a fork to test it!
- While the squash is cooking, wrap a few cloves of garlic, drizzled with a little oil, in tin foil. Let cook beside your squash for 15 minutes or until garlic is soft, but not browned. (Cooked for too long, garlic becomes tough and bitter.)
- Using your handy food processor, slice your carrots. Steam them or microwave until soft.
- Again with your processor, toss in chunks of onion and pulse until chopped. In a frying pan, cook your onion in a little oil until translucent.
- When your squash is cooked, let cool for a few minutes and then lift the outer peel off the squash. It should come off quite easily. Chop your squash into big chunks.
- Now put your squash, cooked carrots, cooked onion, roasted garlic, nutmeg and one half of your veggie broth into your processor and whirl until smooth. Add remaining broth and season with salt and pepper to taste.
- This is a wonderful soup at this point, and is great served with pumpkin seeds and vegan parm sprinkled on top, for texture and nutrition! .
- If you like a creamier soup, add some plant milk! If you have peas or spinach to add some green power, those work well in this soup! I've also added smoky corn for variety! Enjoy!
Recipe Notes
I like to buy butternut squash from a local farm when it is in season. It keeps well in a cool basement cupboard for months!
