Roasted Butternut Squash and Carrot Soup
This velvety soup packs a flavourful punch and is a great way to nourish the body. The roasted butternut squash, carrots and curry seasoning offer the perfect blend of sweet and spicy on a chilly winter’s evening.
One thing I like about winter squash is that they have a long shelf life. The butternut squash I used for this recipe was staring at me for the past couple of months, so I decide to finally turn it into a delicious soup–and I was not disappointed.
Similar to a pumpkin, it’s orange, fleshy pulp can have a sweet and nutty taste, which is amplified when roasted. I added carrots to the recipe to not only help with the orange colour, but to add some extra health benefits to the dish. Carrots are a great source of beta-carotene and fibre. Butternut squash is heart-friendly, rich in antioxidants, and low in fat.
This velvety soup is easy to make and best of all, no stovetop required. If you have an oven and a blender, you’re good to go. My Vitamix has been a godsend for dishes like these, as I’m able to basically finish cooking the soup directly the blender. Roasting the ingredients beforehand helps bring out the wonderful flavours of the squash, carrots, onions and garlic.
The soup keeps well, and makes about four servings. You can even easily freeze it to reheat on an evening when you want a warm, healthy meal. The best thing about this soup recipe is that it’s ready in less than an hour!
Roasted Butternut Squash and Carrot Soup
Ingredients
- 1 medium butternut squash peeled, seeded, and cubed into 1" pieces (about 600g)
- 2 carrots chopped (about 150g)
- 1 medium onion chopped
- 2 tbsp olive oil
- 2 cloves garlic
- 1 tsp turmeric
- 1/2 tsp cumin
- 1/4 tsp coriander
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 tsp grated fresh ginger
- 900 mL vegetable stock
- To serve:
- Coconut milk
- Minced fresh cilantro (optional)
- Sliced red chilies optional
Instructions
- Preheat oven to 425°F and line a sheet pan with foil.
- Toss the chopped butternut squash, carrots, and onion in olive oil and spread evenly on the prepared pan. Drizzle the garlic with a drop of olive oil, wrap it in a small piece of foil to prevent it from burning, and place next to the other vegetables.
- Roast for 30-40 minutes, tossing once during cooking, until tender.
- Transfer the roasted vegetables to the blender, and sprinkle in the turmeric, cumin, coriander, cayenne pepper, salt and pepper. Add the minced ginger, vegetable stock and puree the soup until smooth.
- Divide soup between bowls and top each with a two tablespoons of coconut milk. Top with cilantro and sliced red chilies if desired.
