Name: Butternut Squash & Carrot Soup
Ingredients: 4 cup Butternut squash; 1 lb Carrots; 1 onion Small onion; 3 cloves Garlic (skin on); 2 Tbsp Olive or avocado oil (alternately, melted butter); Salt & pepper (to taste); 4 cup Vegetable or chicken broth; 2 Tbsp Maple syrup or honey; 1 Tsp Paprika; ½ Tsp Cumin; ⅛ - ½ Tsp Cayenne pepper (based on your heat preference); Parsley (optional - for serving)

Butternut Squash & Carrot Soup

Roasted butternut squash, carrots, onion, and garlic are blended into a smooth, warming soup with maple sweetness and a touch of spice—simple, comforting, and perfect for cool weather.

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Ingredients

Butternut squash 4 cup
Carrots 1 lb
Small onion 1 onion
Garlic, skin on 3 cloves
Olive or avocado oil, alternately, melted butter 2 Tbsp
Salt & pepper, to taste
Vegetable or chicken broth 4 cup
Maple syrup or honey 2 Tbsp
Paprika 1 Tsp
Cumin ½ Tsp
Cayenne pepper, based on your heat preference ⅛ – ½ Tsp
Parsley, optional – for serving

Instructions

Preheat oven to 400°F. Prepare 2 baking sheets.
Peel the butternut squash and cut into cubes. Place the cubes on one baking sheet. On the other, arrange chopped carrot pieces, quartered onion (leave root intact), and garlic cloves. Drizzle everything on both sheets with oil and generously season with salt & pepper. Make sure everything is coated evenly.
Place both baking sheets in the oven at the same time and roast veggies for 25-30 minutes until tender. Flip once after 15 minutes.
Add broth, syrup (honey), paprika, cumin, and cayenne to the blender jar. Add the roasted vegetables (remove root end of onion and garlic peel). Blend on high until super smooth and steamy (~5 minutes).
Serve with parsley leaves and a drizzle of olive oil.