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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.

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.

Notes

Recipe adapted from [https://leelalicious.com/butternut-squash-and-carrot-soup-recipe/]

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