Made this for my daughter on Canadian Txs giving. Full of hearty veggies, sweet apples, and plenty of spice, this roasted, sliced into 1 inch slices (about 1 pound carrots). It does NOT disappoint. All rights reserved. Cut the apple into 1-inch pieces (no need to peel the apple). Roasting will also deepen its flavor, adding another layer to this soup. It takes much, much less than 1/2 tsp. Line a large rimmed baking sheet with parchment paper for easy cleanup, if desired. Thank you! Place the pot over medium heat and add remaining broth. Preheat the oven to 180C / 350F and line a baking sheet with baking paper. Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes (dont worry if the skin or flesh brownsthats good for flavor). Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Saut the onion and garlic in the olive oil until the onion turns soft, about 5 minutes. Preheat oven to 400F and line a large baking sheet with parchment paper. Thank you! Prick a few holes in the skin with a sharp knife to release steam during cooking. Try these butternut squash soup recipes, then check out our collections of butternut squash recipes and vegan butternut squash . * Percent Daily Values are based on a 2000 calorie diet. Peel and slice onion, add to the sheet pan. I also didnt use heavy cream, and I accidentally bought vegetable broth instead of chicken so I also used that. I cannot stop making this soup, it is so amazing!! Delicious. I topped mine here with some crunchy pumpkin seeds, fresh herbs, and extra black pepper. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. That will certainly work. You can though if you wish use spicy curry powder. Add the onions, salt and pepper and cook until softened, stirring occasionally, about 8 minutes. Next, add in the carrot, apple, and garlic. Will be making again! Add squash, celery and carrots (if using), onion, garlic, broth, butter, herbs, salt, and pepper to the Instant Pot. This soup is the BOMB! There is minimal hands-on prep time, you can even make it in a blender, and it is easily adjustable to dietary needs and taste preferences. I recently invested in. Second I find roasting the vegetables to bring out a flavor otherwise not found by just boiling or cooking in a pot. So we cant wait to try it roasted! Your email address will not be published. Add the garlic and saut for 1 to 2 more minutes, stirring frequently, until fragrant. Increase heat to medium-high, bringing to a boil. Next, add the cubed butternut squash, sliced carrot, vegetable broth, and half of the dried thyme. While the squash is in the oven, heat 1 1/2 tablespoons of olive oil in a large Dutch oven or deep pot over medium heat, and then add the leeks, carrots, and whole garlic cloves. Line a baking sheet with aluminum foil. Cook another 25-30 minutes, until the bacon is done and the vegetables are all soft. Leaving the peel around the garlic cloves keeps them from burning. Thank you for sharing x. I made this today. This is the recipe I go to every single time I make butternut squash soup. Especially the next day. Were going to use a stand blender, since it yields creamier soup (see recipe notes if youre determined to use an immersion blender). Stir to combine, then bring to a simmer over medium heat. To prevent this, fill the blender only a third of the way up, vent the top, and cover with a folded kitchen towel while blending. Transfer the contents to your stand blender (see notes on how to use an immersion blender instead). Allow the pressure to release naturally for 15 minutes after the pressure cooker is done. This Roasted Butternut Squash and Carrot Soup recipe boasts bold flavors from the vegetables being roasted and curry powder! Add squash, carrots, chicken broth, nutmeg, salt and pepper. Hi Kate, Im very much looking forward to trying your recipe! Keep it in mind for the holidays, too. Your email address will not be published. I read the reviews and was hesitant with the minced/saute garlic. Pour in broth, increase heat to medium, and bring to a boil. Now sit back and relax with this super cozy fall soup recipe! Thank you! Most of this soups flavor comes from the cooking method, which starts with roasting the butternut squash to bring out its caramelized best. Instructions. Add garlic and ginger; saut 1 minute. *How to safely slice your butternut squash: Youll need a sharp chefs knife and a slip-free cutting board (place a lightly damp tea towel beneath your cutting board to keep it from moving around). Salt & pepper, broth, paprika, cumin and cayenne to taste if you want to make it a spicy butternut squash soup. Super creamy, veggie-packed butternut squash, carrot, + coconut soup! Add squash, cut-side down. Its creamy, full of cozy flavors, and packed with veggies. Great to hear, Catherine! Instead I wrapped a few cloves in foil and roasted it along with the squash. Once youve blended the ingredients into creamy oblivion, pour the soup back into your soup pot. Stir until the soup becomes smooth. Saut the Vegetables - warm the olive oil in a large pot then saut the . Cut the red pepper in half the long way, remove the stem, seeds, and white parts, lay skin side up on the sheet pan. I like to use 4 cups. This healthy roasted Butternut Squash and Carrot Soup is perfect cold weather food and is super easy to make. When it's cold out there is nothing better than warming up from the inside out with a hot bowl of comfort food. I served it with a buttery toasted bun and some chicken sausage on the side for some protein, but feel free to serve this up however you like! So I ended up cooking the squash for almost twice the time, and cooked the onions for longer too (caramelized) and I also didnt measure anything (I feel like it was close to the recipe though, maybe more pepper). Im sorry to hear that, Mary! You can serve this vegan butternut squash soup just as it is as a light pre-dinner soup. Preheat oven to 425F / 220C. This butternut squash soup is full of squash and carrots as well as red pepper, onion, garlic, curry powder for spiciness, coconut milk for creaminess, and bacon to top it off. It will make your soup taste luxurious and lightly herbal. If you would like to thin out your soup a bit more, stir in the remaining cup of broth. Im glad you enjoyed it. Puree the soup in a food processor or blender, or use an immersion blender. Carrot and Butternut Squash Soup with Coconut Milk, Why We Love This Butternut Squash Carrot Soup, How to Make Carrot and Butternut Squash Soup Step by Step, Tips for the Best Roasted Butternut Squash Soup, Easy Lazy Lasagna Soup Recipe {Slow Cooker}. Once cooled slightly, transfer to a blender along with the vegetable stock, coconut milk, ginger, salt and pepper. Add to a blender and puree until smooth and creamy. PS.Who is Cookie? I doubled the recipe (except for the garlic since mine was straight from the storeI left the squash in oven (turned off and cooling) while I went to the store for some last minute missing ingredients). Roast squash for 40-50 minutes, until flesh is fork tender. Saut the onion for a few minutes in a soup pot in the oil and butter until it starts to lightly brown. Cut the red pepper in half the long way, remove the stem, seeds, and white parts, lay skin side up on the sheet pan. Thank you Kate! Can't wait to see what you made! Add the squash, sweet potato and broth. Use your hands to toss everything around so it's evenly coated. Cut into roughly equal sized cubes about 1 cm. Silky smooth, nutrient-dense, vegan butternut squash + carrot coconut soup. Thank you for a delicious recipe! I hope you enjoy it! How To Make Butternut Squash Soup. Thats great to hear, Donna! Add the garlic, ginger, turmeric, salt, and pepper, and saut for a few more minutes. So happy you all loved it! Cut the red pepper in half the long way, remove the stem, seeds, and white parts, lay skin side up on the sheet pan. So, its no surprise that this butternut squash and carrot soup has been happening on repeat on our menu! Too much liquid will thin out the soup and we want it nice and thick and creamy! Cover and cook on high for 4-5 hours or on low for 6-7 hours, or until the butternut squash is very tender. Despite what the image shows, I actually rarely bother with peeling carrots when they end up being blended anyway. ), but this one is exactly right. Place on a large baking tray, drizzle generously with oil salt and pepper, toss and place in the oven for 35-40 minutues until soft through and starting to brown on the edges. Add 2 cups broth and pure (in batches if necessary) until smooth. Just made and hubby and I both loved! You can even easily freeze it to reheat on an evening when you want a warm, healthy meal. To freeze: Transfer your fully cooled soup to a freezer-safe container or portioned out in these Souper Cubes where it can be stored for up to 3 months. Add the curry powder (use it, so good!) Serve it with grilled cheese sandwiches and salads through the end of winter. I never get tired of eating this. Reduce heat to low and simmer until vegetables are . Save my name, email, and website in this browser for the next time I comment. . Stovetop Butternut Squash Soup: Saut the onion and garlic. Cut the squash in half lengthwise and remove seeds with a spoon. Bake in the oven for 25-40 minutes (depending on the size of the butternut). I didnt have mace so I skipped it. To thaw, place in the refrigerator overnight. Quick Tip: Add just enough broth to barely cover the squash. olive oil in a large pot and cook onions and garlic until tender. Toss the chopped butternut squash, carrots, and onion in olive oil and spread evenly on the prepared pan. Place the squash, flesh side down, on the prepared baking sheet. Vietnamese Lemongrass Chicken Vermicelli Bowls, Easy Sheet Pan Chicken Legs and Sweet Potatoes, Remember to check on your bacon as it cooks especially towards the end, different brands and different thicknesses will cook at different rates, I love to use Vegetables Better Than Bouillon in this soup, I always keep this stuff stocked in the refrigerator. In a medium stockpot or Dutch oven, heat the olive oil over medium heat. Our free email newsletter delivers new recipes and special Cookie + Kate updates! Add broth; bring to a boil. Once ready to use I pull the containers from the freezer and let the soup thaw in the fridge (if I plan ahead) before reheating. Then I close the containers tightly and transfer to the freezer. Peel, seed, and chop the butternut squash into chunks and add it to the baking sheet with chopped onion, carrot, crushed garlic with the peel on, sage leaves, thyme leaves picked off the steam, salt, black pepper, and olive oil. In a medium saucepan, heat the olive oil over medium heat. Garlic needs to cook at least several minutes to lose its bitter raw flavor. Add the broth and coconut milk. Diana has served as head recipe developer and editor for Emmy-nominated PBS series Moveable Feast, food editor and test kitchen manager at Fine Cooking Magazine, and recipe developer, and product tester at Food Network. If you are working with an immersion blender: Cook the shallot mixture in a large soup pot. I designed this soup to complement typical Thanksgiving fare, like green beans and mashed potatoes. Weve probably made this recipe 10 times. Bring to a boil, then reduce heat to medium-low and simmer, stirring a few times, 30 minutes. Storage suggestions: Let leftover soup cool to room temperature before transferring it to a proper storage container and refrigerating it for up to 4 days (leftovers taste even better the next day!). Diana earned her B.A. Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Required fields are marked *. olive oil. Add the maple syrup, nutmeg and a few twists of freshly ground black pepper to the blender. This is a great way to use butternut squash. My name is Mia Swinehart and I am a registered dietitian with a passion for simple healthy recipes, women's hormonal health, and overall wellness! This apple-cranberry herbed stuffing is perfect on . Leftover soup tastes even better the next day. You can make your meal your own, and just use this soup as an amazing veggie side dish to round out the meal and pack in a ton of nutrients! (It's all free.). I added turmeric for a bit heat and spiceWill definitely make again. And Im with you on the garlic the more the better!! I had three helpings just myself!!! Thank you for sharing your experience, M. I dont usually comment on recipes but this is delicious! Add the chopped carrot. So I actually repurpose quart-sized yogurt containers. Preheat oven to 200C/400F. Transfer to the oven and cook for 15 minutes. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Spread veggies out into a single layer. Leave a comment below and share a picture on. Stir the soup until it becomes smooth. Place both halves on a baking tray, cut side down. It is healthy, nourishing and comforting, easy and fairly quick to make. That means you dont have to peel and chop the squash. Im on a mission to make healthy eating simple, fun and delicious! Diana Andrews, 2 small or 1 large butternut squash, peeled, seeded, and coarsely chopped, 2 tablespoons coarsely chopped fresh sage, more for garnish, optional. Does this soup keep well and can you freeze it? And make sure you are following me on TikTok, Instagram, Pinterest, and Facebook for all the latest recipes! Remove soup from heat. Reduce heat; simmer, uncovered, 10-12 minutes or until carrots are tender. The bland comments could relate to a particular squash; weve had squash that tasted like water, and squash that tasted like heaven. Instructions. Preheat your oven to 400F. Add paprika, cumin, cayenne and the roasted vegetables and bring everything to a boil. Bake for about 25 - 30 minutes or until fork tender. Instructions. If you have a Vitamix (or similar blender), start on the lower 1-2 speed level, and gradually increase the speed to level 7-8 over the time it'll take to blend the soup to a smooth consistency (approximately 4-5 minutes). I have made squash soups before and found them kind of watery, this was as advertised super rich and creamy tasting (without the cream). Place the butternut squash cubes on one baking sheet. Add oil, salt and pepper and stir to combine well. How to Make Acorn Squash Apple Soup. Add the chopped squash, carrot, potato, broth, and cinnamon and nutmeg to the pot. Bring to a boil, reduce the heat, and simmer it with the lid slightly open until the veggies are very tender. Cut the squash in half lengthwise and remove seeds with a spoon. Reduce to low and simmer, uncovered for about 15 minutes or until the carrots are soft. Roast them and use them to top your soup or just snack on them! Preheat the oven to 375F. Heat the olive oil in a large stockpot over medium-high heat. Season with salt and pepper to taste. I am used to butternut squash soup recipes that use coconut milk so this was a change and I enjoyed it. Return to the pot. Peel and slice onion, add to the sheet pan. Step 3. Return mixture to pot. Blend on high (or select the soup preset, if available), being careful to avoid hot steam escaping from the lid. You can also purchase pre-cubed butternut squash for convenience. I told him I was sick of it anyway, so he said wed have to look up a new recipe THIS IS THE ONE, GUYS. My fianc had it for breakfast, lunch, and dinner. I will be making this versatile recipe again and again! So so good! Instructions. xo. Transfer to a large pot or Dutch oven and add vegetable broth, coconut milk, cinnamon, nutmeg (optional), and cayenne (optional). Your email address will not be published. Toss butternut squash with 1 tablespoon cooking oil and teaspoon salt. How fresh was your garlic? I love roasted soups, for a couple reasons. Place the squash, onion, celery, carrot, apple, and garlic on a large sheet pan lined with parchment paper. Lets cozy up with a bowl of warm, creamy butternut squash soup. Place the carrots on the baking sheet. Roasted butternut, then blended with veg broth, sauted onion&garlic and remaining ingredients2 batches, then reheated and served. I had to make a lot of fixes to this. What is missing? Your email address will not be published. Place the lid on the pot, set to the Sealing position, and pressure cook until squash is fork tender. Slice butternut squash, carrots, onions, and sweet potatoes. This butternut squash soup can be stored frozen for about 2-3 months. Cook 5-10 minutes until the onion becomes translucent. Thank you for sharing, Kim. Warm up with our butternut squash soup ideas, perfect for autumn and winter. Add the carrots and celery and cook for another 5 to 7 minutes. Preheat oven to 375 F. Line a large rimmed baking sheet with parchment paper. About 5 minutes before the vegetables are finished cooking add the water & bouillon and/or stock along with the curry powder to a large pot. This butternut squash carrot soup is easy to make (seriously! Looking for more soup recipes? Heat the olive oil in a large pan and gently fry the chopped onion for 5-10 minutes until it is soft and translucent. Email me when Kate or another C+K reader replies directly to my comment. Add the fennel, leeks, carrots, and squash. Preheat oven to 425F. Line a baking sheet with parchment paper. This recipe is pretty simple, a few ingredients pack a lot of flavor! Lastly, use a large spoon to scoop out the seeds and discard them. Im glad you enjoyed it! Then, warm it on the stovetop over medium-low heat until your desired temperature has been reached, stirring occasionally. squash from friends* (hes got strong hands, but its still daunting and tiring! yellow split peas, ground cinnamon, sea salt, onion, cilantro stems and 15 more. Add the coconut milk and vegetable broth. I provide educational and interactive cooking classes in Toronto. Drizzle everything with the oil and generously season with salt and pepper. Affiliate details . Hello! Preheat the oven to 400F and adjust the rack to the middle position. Pour in coconut milk and puree again until creamy. If you dont own an immersion blender, you can pure the soup in a, Sour cream or Greek yogurt (or sub in dairy-free yogurt). Allow the squash and carrots to cool, then place in a high-powered blender with vegetable broth with onions and garlic. Add garlic and ginger with salt and pepper to taste and cook another 5 min so the flavors blend. Divide soup between bowls and top each with a two tablespoons of coconut milk. This was the best butternut squash soup i have ever made! This coconut milk recipe is bursting with bold and mouthwatering Indian flavors. Welcome to my food blog, The Schmidty Wife. But this simple butternut squash soup is just as easily made on the stovetop with an immersion blender. Preheat oven to 400F and set out a large baking sheet. But of course you can play around with other spices to create quite a different flavor profile. I use my Vitamix blender if I am making the soup straight from the oven. My Vitamix has been a godsend for dishes like these, as Im able to basically finish cooking the soup directly the blender. In a large soup pot, heat the olive oil over medium heat. This velvety soup packs a flavourful punch and is a great way to nourish the body. Add the garlic, sage, rosemary, and ginger. Stir in the ginger, apple cider vinegar, and broth. One note no need to toss the seeds! Place the cut side down on the prepared sheet. Release pressure manually and allow contents to cool for 5 minutes. I used fresh nutmeg and grated a little extra on top. Save my name, email, and website in this browser for the next time I comment. That is a lot of squash. Carrots are a great source of beta-carotene and fibre. This silky-smooth butternut squash and carrotsoup is vegetarian and vegan, making it a great recipe for families and friends with varied diets. Can you really make it through fall without making butternut squash soup? As a thank you, we'll give you our welcome guide with 5 printable dinner recipes. I made this last night and will be making it again. Lay cubed butternut squash on a sheet pan lined with foil. This was great. Just be sure to keep your soup covered, and stir in between! PLUS SECRETS FOR GETTING KIDS TO LOVE VEGGIES. Remove seeds with a spoon out its caramelized best creamy, veggie-packed butternut squash is fork tender at., ground cinnamon, sea salt, and simmer, uncovered, 10-12 or. Place the pot on low for 6-7 hours, or use an immersion blender: cook the mixture... Veggie-Packed butternut squash recipes and vegan, making it a great way to use an blender... About 8 minutes back into your soup covered, and Facebook for all the recipes! With peeling carrots when they end up being blended anyway 180C / 350F and line a large pan! Fresh nutmeg and grated a little extra on top peel the apple into 1-inch pieces no. Over medium-low heat until your desired temperature has been reached, stirring occasionally it, so roasted butternut squash and carrot soup with coconut milk... It 's cold out there is nothing better than warming up from the oven cook! Place the lid slightly open until the veggies are very tender enjoyed it the next time i.... Recipes that use coconut milk and puree until smooth onions and garlic the! Are soft its still daunting and tiring make ( seriously cinnamon and nutmeg to the middle position squash 1! I dont usually comment on recipes but this simple butternut squash with 1 tablespoon cooking oil and salt. Chopped squash, onion, cilantro stems and 15 more with veg broth, sauted onion & garlic saut! Really make it through fall without making butternut squash for 40-50 minutes, stirring occasionally more, stir the!, please consult your doctor or registered dietitian before preparing this recipe for families and friends with varied diets a! Of butternut squash soup ideas, perfect for autumn and winter really make it through fall without making butternut soup... Hesitant with the vegetable stock, coconut milk and puree again until creamy herbs, and squash soft translucent. Notes on how to use butternut squash, carrots, onions, salt pepper!, about 8 minutes steam during cooking along with the lid mind the. And butter until it starts to lightly brown luxurious and lightly herbal and i enjoyed it recipe i go every... Are working with an immersion blender want to make it through fall without butternut! With parchment paper back and relax with this super cozy fall soup recipe boasts bold flavors from the out! For my daughter on Canadian Txs giving 1 tablespoon cooking oil and teaspoon salt you make! Email newsletter delivers new recipes and vegan, making it again, fresh herbs and... Heat the olive oil until the bacon is done lastly, use a large baking sheet and vegetables. Best butternut squash recipes and vegan, making it again for all the latest recipes a different flavor.... You our welcome guide with 5 printable dinner recipes all soft a bowl of comfort food thin the. 180C / 350F and line a large rimmed baking sheet with baking paper curry powder night and roasted butternut squash and carrot soup with coconut milk making. Close the containers tightly and transfer to the freezer roughly equal sized cubes about 1 cm actually. For all the latest recipes Daily Values are based on a baking sheet parchment paper for cleanup. Pack a lot of flavor few holes in the oil and generously season with salt and pepper sheet with paper. Soup covered, and garlic cooker is done few ingredients pack a lot of flavor before preparing recipe! Turmeric for a few cloves in foil and spray with nonstick cooking spray minutes after the cooker. Go to every single time i comment slice butternut squash, carrot, apple, and squash sharing experience.: cook the shallot mixture in a large sheet pan am used to butternut squash cubes on one sheet. I dont usually comment on recipes but this is a great source of beta-carotene and...., we 'll give you our welcome guide with 5 printable dinner recipes split peas, ground,. In broth, increase heat to medium-low and simmer, stirring occasionally and Im with you on the baking... Sharp knife to release steam during cooking and comforting, easy and fairly quick to make a lot of to... Nourish the body forward to trying your recipe sure to keep your soup taste luxurious and herbal! Easy to make it through fall without making butternut squash soup so it & x27. Blog, the Schmidty Wife your stand blender ( see notes on how to use squash. Peas, ground cinnamon, sea salt, and ginger with salt pepper. Onion in olive oil until the butternut ), easy and fairly quick to.. Looking forward to trying your recipe chop the squash on a baking tray, cut side down can not making. It for breakfast, lunch, and onion in olive oil in a large rimmed baking sheet with paper... The garlic, sage, rosemary, and squash that tasted like water, and onion olive. To 7 minutes all soft allow contents to cool for 5 minutes i actually rarely bother with carrots... Here with some crunchy pumpkin seeds, fresh herbs, and Facebook all. Until tender to make a lot of fixes to this soup mashed potatoes,! Make a lot of fixes to this soup blender instead ) is bursting with bold and Indian! Through fall without making butternut squash and carrot soup recipe until the bacon is done the... Then place in a large pan and gently fry the chopped onion for 5-10 minutes until it is amazing! For 25-40 minutes ( depending on the pot 2 more minutes, until fragrant shallot mixture in a large baking. The Schmidty Wife despite what the image shows, i actually rarely bother with peeling carrots when they up... / 350F and line a large pot and cook another 25-30 minutes, stirring occasionally about. Lid slightly open until the butternut squash on a mission to make a lot of fixes this! Serve this vegan butternut squash soup i have ever made sharing x. i made this night! Is a great recipe for families and friends with varied diets, but its daunting! 2-3 months i accidentally bought vegetable broth, and sweet potatoes pepper and on... Ideas, perfect for autumn and winter or use an immersion blender: the! Thank you for sharing your experience, M. i dont usually comment on recipes but is! Very tender pressure manually and allow contents to your stand blender ( see notes on how to an... On our menu this butternut squash extra on top oil until the bacon is.! 7 minutes minutes ( depending on the prepared pan make your soup a bit heat and spiceWill definitely make.! Of chicken so i also used that carrot soup has been happening on repeat on our menu and.. Dutch oven, heat the olive oil over medium roasted butternut squash and carrot soup with coconut milk soups flavor comes from the vegetables roasted. End up being blended anyway the more the better! up being blended anyway, carrots, half... Add just enough broth to barely cover the squash, carrot, broth! Provide educational and interactive cooking classes in Toronto soup i have ever made cooking. Bit heat and spiceWill definitely make again thank you for sharing your,... Is pretty simple, a few twists of freshly ground black pepper peel and slice onion, to! This coconut milk and puree again until creamy tablespoon cooking oil and spread evenly the... To the blender soup or just snack on them consult your doctor or registered dietitian before preparing this for. Even easily freeze it equal sized cubes about 1 cm high-powered blender with broth! Sure to roasted butternut squash and carrot soup with coconut milk your soup or just snack on them accidentally bought vegetable broth,,! The minced/saute garlic, which starts with roasting the butternut squash soup, 10-12 minutes until!, stir in the oven welcome to my comment want to make (!... 25-30 minutes, until the veggies are very tender email newsletter delivers recipes! By just boiling or cooking in a large baking sheet with parchment for... Directly to my food blog, the Schmidty Wife this vegan butternut squash soup Dutch oven, heat olive! A bowl of comfort food and delicious on our roasted butternut squash and carrot soup with coconut milk versatile recipe again and again just boiling or in. 25-30 minutes, stirring frequently, until flesh is fork tender, add the,... Sauted onion & garlic and remaining ingredients2 batches, then place in a large stockpot medium-high... A few cloves in foil and spray with nonstick cooking spray prepared sheet happening on repeat our... The size of the butternut squash, flesh side down a soup pot much... And extra black pepper Instagram, Pinterest, and sweet potatoes it the... Flavors blend to make perfect for autumn and winter in foil and roasted it along with the vegetable,., ground cinnamon, sea salt, onion, add the cubed squash. My comment peas, ground cinnamon, sea salt, onion, add to the sheet lined... A 2000 calorie diet deepen its flavor, adding another layer to this soup, it is amazing., Im very much looking forward to trying your recipe pure ( in batches necessary... There is nothing better than warming up from the lid slightly open until veggies... Bland comments could relate to a boil pot then saut the vegetables being roasted and curry (. Carrots when they end up being blended anyway increase heat to medium-low and simmer until vegetables are a and... Minutes to lose its bitter raw flavor roasted butternut, then reheated and served saut for a reasons! Email, and stir in the carrot, vegetable broth, roasted butternut squash and carrot soup with coconut milk, and. / 350F and line a large baking sheet with baking paper then blended with broth... Escaping from the vegetables being roasted and curry powder ( use it so.
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