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.
Servings: 4 servings
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.
Notes
If you have a Vitamix (or similar blender), start on the lower 1-2 speed level, and gradually increase the speed to level 7-8 over the time it'll take to blend the soup to a smooth consistency (approximately 4-5 minutes).
Alternatively can also try tossing your spices with the squash, carrots and onions prior to roasting them.
Feel free to add another 1/4 tsp of cayenne pepper if you want it extra spicy.