Roasted Carrot and Butternut Squash Soup
This roasted carrot and butternut squash soup is simple, smooth, and nourishing, with rich flavors of roasted vegetables, garlic, and ginger.
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Servings: 6
Calories: 177kcal
Equipment
Ingredients
- 2 pounds butternut squash peeled, seeded, cubed
- 1 pound carrots chopped
- 1 yellow onion peeled, chopped in large pieces
- 3 tablespoons fresh rosemary
- 1 tablespoon fresh thyme
- 4-6 cloves garlic keep in peel
- 2 tablespoons olive or avocado oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4-5 cups bone broth
- 1 tablespoon apple cider vinegar
- 1 teaspoon grated ginger
- optional garnish: pumpkin seeds, fresh herbs
Instructions
- Preheat oven to 400°F and set out a sheet pan.
- Place all vegetables, oil, and seasonings on the sheet pan and toss to combine. Please leave garlic cloves in their peel while roasting.2 pounds butternut squash, 1 pound carrots, 1 yellow onion, 3 tablespoons fresh rosemary, 1 tablespoon fresh thyme, 4-6 cloves garlic, 2 tablespoons olive or avocado oil, 1/2 teaspoon salt, 1/2 teaspoon black pepper
- Roast for 30-35 minutes, or until all vegetables are fork-tender and starting to caramelize.
- Carefully press the garlic cloves to squeeze the garlic out of the peel. Discard the peels.
- Place everything from the sheet pan into a Dutch oven or large pot. Add broth, apple cider vinegar, and ginger.4-5 cups bone broth, 1 tablespoon apple cider vinegar, 1 teaspoon grated ginger
- Use an immersion blender to thoroughly puree (this will take a few minutes).
- When done, serve, garnish with pumpkin seeds and thyme leaves, and enjoy.optional garnish: pumpkin seeds, fresh herbs
Nutrition
Calories: 177kcal | Carbohydrates: 28g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 314mg | Potassium: 827mg | Fiber: 6g | Sugar: 8g | Vitamin A: 28788IU | Vitamin C: 40mg | Calcium: 114mg | Iron: 2mg