Roasted Butternut Squash + Carrot Soup


  • 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


  1. Preheat your oven to 375 degrees.  Lay the carrots, squash and onion on a baking sheet covered with parchment paper. 

  2. Roast with olive oil, coconut sugar  and 1 cup of the vegetable stock until tender.  Let cool. 

  3. Scoop the cooled vegetables and onions into a blender, diluting with remaining vegetable stock to desired consistency. Add in nutmeg and pepper. 

  4. Serve with a dollop of plain yogurt or source cream and diced chives!