Butternut Squash Carrot Soup (Printable Version)
Smoky roasted squash and carrots puréed with garlic and aromatic spices for a creamy, warming bowl.
# What You'll Need:
01 -
1 medium butternut squash, deseeded and halved
02 -
2 large carrots, peeled and chopped
03 -
1 red onion, roughly chopped
04 -
1 whole head of garlic
05 -
2 cups chicken broth or vegetable broth
06 -
1 cup heavy cream
07 -
4 tablespoons olive oil, divided
→ Spices
08 -
1 teaspoon garlic powder
09 -
1 teaspoon dried oregano
10 -
1 teaspoon smoked paprika
11 -
¼ teaspoon cayenne pepper
12 -
Salt and pepper, to taste
# Steps to Follow:
01 -
Preheat your oven to 390°F (200°C). Arrange the halved butternut squash, chopped carrots, red onion, and whole garlic head on a baking dish. Drizzle with 2 tablespoons of olive oil, and season lightly with salt and pepper.
02 -
Place the dish in the oven and roast for about 1 hour, or until the butternut squash and carrots are tender. The edges of the vegetables should be caramelized for an extra depth of flavor.
03 -
Remove from the oven and allow the vegetables to cool slightly. Carefully squeeze the garlic cloves out of their skins and add them to a blender along with the roasted squash, carrots, and onion. Blend until smooth. (Tip: If using a sealed blender, make sure the vegetables are fully cooled before blending to avoid pressure build-up.)
04 -
Pour the blended vegetable puree into a large pot over medium heat. Stir in the chicken broth, heavy cream, remaining 2 tablespoons of olive oil, and spices (garlic powder, oregano, smoked paprika, and cayenne). Season with salt and pepper to taste.
# Additional Notes:
01 -
Allow roasted vegetables to cool before blending to prevent pressure build-up in the blender.