As the temperature drops, why not add a warm, but sweet touch to you body. This Delicious Butternut Squash and Roasted Carrot Soup is a smooth, warm blend to add to your kitchen and palate. The perfect soup for the Fall season.
Delicious Butternut Squash and Roasted Carrot Soup
As the temperature drops, why not add a warm, but sweet touch to you body. This Delicious Butternut Squash and Roasted Carrot Soup is a smooth, warm blend to add to your kitchen and palate. The perfect soup for the Fall season.
Ingredients
- 1 butternut squash whole
- 4 carrots average size
- 1 onion
- 4 stalks thyme
- ½ tsp. turmeric
- salt
- black pepper
- ½ sunkist orange juice
- 2 cup vegetable broth
- 1 cup water
- 4 cloves garlic
- 1 tbsp. chopped ginger minced ginger works
- 1 tbsp. butter
- olive oil avocado oil works
Instructions
Roast/Bake
- Preheat oven to 400°F.
- Cut a whole Butternut Squash in half, long-way. Sprinkle salt oven squash. Bake for 1 hour on lower rack in the oven.
- In a baking pan, cut carrots and onion. Drizzle olive oil over it, then sprinkle salt and pepper. Rub in the salt and pepper and place in oven for 1 hour and 15 minutes on the upper rack.
- Remove from oven and cool.
- Using a spoon, scoop the squash out of the skin and set aside.
Cooking Soup
- Heat a medium-large pot on medium-low, then add the butter. Let melt at the bottom of the pan.
- Add the scooped butternut squash, roasted onion and carrots, vegetable broth, water, thyme, garlic, ginger and turmeric. Stir with a large spoon, then raise temperature of stove to medium-high.
- After it starts to simmer, cover pot and lower stove to low, for 1 hour.
- After an hour, remove cover and stir again. Cool soup a little before using a hand mixer or blender to puree. When puree is almost finish or complete, squeeze half an orange.
- Taste soup for added salt and pepper, as needed.
Notes
Kick of the soups with half scotch bonnet or habanero pepper. Add with other ingredients after melting the butter
Tools Used
