🥕 Carrot Butternut Squash Soup
Roasted carrot and butternut squash soup that tastes like autumn. Velvety smooth, warming spices, and freezer-friendly too.
Ingredients
- 1 tablespoon neutral oil for roasting the vegetables
- 1 medium butternut squash (1 medium = around 820g)
- 3 large carrots (3 large carrots = around 300g)
- salt and black pepper to taste
- 1 tablespoon neutral oil
- ½ large onion (Half a large onion = around 80g)
- 3 garlic cloves minced
- 1 inch fresh ginger finely grated
- 1 small celery stick finely chopped (optional)
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper adjust to taste
- 1 ½ vegetable stock cubes
- 1 litre water
Garnishes
- double cream to swirl on top
- fresh coriander chopped, for garnish
- chilli flakes to garnish
Instructions
- Preheat the oven to 200℃.
- Peel and prep 1 medium butternut squash and 3 large carrots into medium-sized chunks. Toss in 1 tablespoon neutral oil, plus salt and black pepper to taste.
- Arrange the vegetables on a large baking tray. Bake for 40 minutes, turning halfway through, until softened and slightly charred on the edges.
- In a large pot, heat 1 tablespoon neutral oil over medium heat. Add ½ large onion (chopped), 3 garlic cloves (minced), 1 inch fresh ginger (chopped), and 1 small celery stick (chopped). Sauté for a few minutes, until softened and aromatic.
- Add the roasted vegetables to the pot along with 1 teaspoon ground cumin, ½ teaspoon smoked paprika, and ¼ teaspoon cayenne pepper.
- Stir to mix the spices into the vegetables. Cook for 30 seconds.
- Add 1 ½ vegetable stock cubes and 1 litre water. Let the mixture simmer for 10 minutes.
- Blend the soup with an immersion blender until smooth and velvety. Alternatively, cool the soup and puree with a stand blender.
- Taste and adjust for seasoning, adding more salt and pepper or cayenne if needed.
- Ladle into bowls and top each serving with double cream, fresh coriander, and chilli flakes to taste.
Nutrition
Calories: 123kcalCarbohydrates: 20gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 4gSodium: 206mgPotassium: 575mgFiber: 4gSugar: 5gVitamin A: 18509IUVitamin C: 29mgCalcium: 84mgIron: 1mg
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