fbpx

WOT

camilaalves_womenoftoday_astormorgan-2018_1026-2134-2.jpg

Recipes

Roasted Butternut Squash + Carrot Soup

Discover the story
We love a simple and delicious soup recipe around here...

We are so excited to share with you all this super simple Butternut Squash + Carrot Soup recipe! Soup is our go-to meal for chillier days, and one thing we particularly love about this recipe is that it stores well in the fridge for the whole week (longer when we freeze our batches!). Another bonus,  soup is an excellent way to get veggies in for the kiddos!

Check out Camila making this soup in the video below.

Camila loves making this hearty Roasted Butternut Squash + Carrot Soup when she is in the mood for something warm, nutritious, filling, and vegetarian! The steps are so simple.  All you need is a blender to achieve that wonderful puréed consistency for squash and carrots after being nicely roasted.

Finish off this dish with a dollop of organic sour cream or plain yogurt and chives and you are all set!

Now you can serve this soup along with a meal or you can really just make the soup the main course. It’s hearty enough to be enjoyed all on its own!

This recipe comes from one of our Women of Today team members, Lexi Morgan.

Roasted Butternut Squash + Carrot Soup

Ingredients

  • 1 butternut squash, chopped
  • 1 medium onion, cut into 6 pieces
  • 1 tbsp. olive oil, divided between the squash centers
  • 2 tsp. coconut sugar, divided between the squash centers
  • 4 cups vegetable stock
  • 2 pinches cayenne pepper
  • 2 pinches ground nutmeg
  • 1 cup diced carrots or baby carrots
  • chives, if desired for topping
  • 1 scoop plain yogurt or sour cream, if desired for topping

Instructions

  • Preheat your oven to 375 degrees.  Lay the carrots, squash, and onion on a baking sheet covered with parchment paper. 
  • Roast with olive oil, coconut sugar, and 1 cup of vegetable stock until tender.  Let cool. 
  • Scoop the cooled vegetables and onions into a blender, diluting with the remaining vegetable stock, add nutmeg and pepper, and blend to desired consistency.
  • Serve with a dollop of plain yogurt or source cream and diced chives! 
Copied Print

Enjoy!

Making this recipe? Be sure and share it with us on the WOT Instagram or Facebook!

 

by Camila Alves McConaughey