Go Back
–+ servings
Delicious Butternut Squash and Roasted Carrot Soup

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.
Print Recipe Pin Recipe
Prep Time 1 hour 35 minutes
Cook Time 1 hour 10 minutes
Servings 5 people
Calories 117 kcal

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

Nutrition

Serving: 1gCalories: 117kcalCarbohydrates: 29gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 423mgPotassium: 783mgFiber: 5gSugar: 9gVitamin A: 24371IUVitamin C: 45mgCalcium: 112mgIron: 2mg
Keyword butternut squash, soup, vegan, vegetable
Tried this recipe?Let us know how it was!