Roasted Butternut Squash and Carrot Soup

Roasted Butternut Squash and Carrot Soup

Soup season has officially arrived in New York City, so what better time to experiment with some new recipes. I came up with this one a few days ago when my best friend dropped by for a long overdue catch-up session. The cold and rainy weather made it the perfect time to warm up with a delicious bowl of goodness made from butternut squash, carrots, and lots of fresh thyme. Take a look at the recipe below, and happy eating!

Roasted Butternut Squash and Carrot Soup

Pre-chopped or Whole Butternut Squash (you need about 3 cups)

2-3 Large Carrots, Roughly Cut into Rounds

Fresh Thyme, about 10 Springs on the Stem

Medium Sized Sweet Onion, Sliced

3/4- 1 Cup Coconut Cream

2-3 Tsp Salt

2-3 Tsp Lemon Pepper

2-3 Garlic Cloves, Chopped

Dash of Cayenne Pepper

Dash of Smoked Paprika

4 Cups of Vegetable Broth

Olive Oil

Cilantro, optional

Preheat oven to 400 degrees. Add cut squash, carrots and onions onto a lined baking sheet with fresh thyme. Add olive oil so everything is lightly covered, salt and pepper and roast for 10-12 minutes until tender and veggies start to caramelize. Some of the veggies will char more than others, but this will add to the flavor of your soup.

Remove  from oven and discard any excess hard thyme stems if needed. Remove some of the butternut squash, place in a small bowl and reserve for garnish.Transfer the remaining veggies to the stove top into a dutch oven or large pot on medium heat. Add more olive oil, and the veggie broth. Stir in more salt, and pepper, and add cayenne, smoked paprika and chopped garlic. Bring everything to a slight boil to make sure all veggies are soft enough to puree about 3-5 minutes. Use a spoon to start to break up everything to be sure.

Pour in coconut cream and stir until all combined and remove from heat. With an immersion blender, blend everything to your desired thickness. Add more veggie broth if you like a thinner texture. You can also transfer to a food processor in batches if you don’t have an a handheld blender.

Put soup back on low heat to simmer til ready to serve and add any additional seasoning to taste. Top bowls with reserved squash and cilantro.

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