Roasted Butternut Squash and Carrot Soup

It snowed here in Buffalo this week, so we’re still making soups twice a week. Can’t go wrong with a comforting, warm bowl of amazingness.

We roasted 2 packages of butternut squash (pre-cubed, fresh (not frozen,) with four enormous carrots from the Farmers market, a drizzle of olive oil and ground black pepper. 20 mins at 450º.

Tossed it in the blender, in batches, with 8 cups of vegetable stock, 3 tsp. ground cloves, 3 tsp. ground ginger, 1 tsp. cinnamon, and 1 tsp. garlic powder. Powered up the blender and let it run for about 3 minutes. That’s it!

While making soup, our daughter texted us a photo of the “Drive Thru Wedding” she was attending with her boyfriend today. She said it was a beautiful ceremony! These are certainly strange times we are living in.

Congratulations, Jess and Alistair! You made the sun shine just a little brighter today.

And here’s the recipe:

Roasted Butternut Squash and Carrot Soup

Comforting and warm as a bowl of sunshine!
Prep Time 5 mins
Cook Time 20 mins
Servings 14 cups
Calories 64 kcal

Equipment

  • Countertop blender, immersion blender, or a Vita-Mix Blender

Ingredients
  

  • 40 oz cubed butternut squash
  • 4 large carrots
  • 1 Tbsp olive oil
  • 8 cups vegetable broth
  • 3 tsp ground cloves
  • 3 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp garlic powder

Instructions
 

  • Preheat the oven to 450º, on convection, if possible.
  • Cube the carrots, place them in a bowl with the squash and olive oil. Toss well to coat. Spread them out in one layer on a large sheet pan. Roast for 20 minutes. Remove pan, and let cool.
  • Combine spices. Place vegetables, spices and broth in a large bowl. Pureé in batches in a blender.
  • Heat in a pan over the stove top; freeze the remaining portions for later meals.

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