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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! 
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