roasted butternut squash and carrot soup with coconut milk

Add the extra virgin olive oil, dried thyme, dried basil, sea salt and ground black pepper and toss the butternut with the olive oil and spices until lightly coated. Salt & pepper, broth, paprika, cumin and cayenne to taste if you want to make it a spicy butternut squash soup. I didnt put all the garlic in. Carefully use your immersion blender to blend the soup completely, then add 1 to 2 tablespoons butter or olive oil, to taste, and blend again. Add the onion, salt, and several grinds of fresh pepper and saut until soft, 5 to 8 minutes. On the other one arrange the carrot pieces, quartered onion (leave the root part intact), and garlic cloves in skin. Although this is a recipe without coconut milk, if I have an already open can, I like to add just a little. Roast for 30 mins, turning once during cooking, until soft. So yummy and comforting! Serve each bowl of soup with about cup cooked quinoa for added protein. I am so happy you chose to gather around my table. Remove the sheet pan from the oven, remove bacon from the sheet pan and set aside to cool. Trust me- it is such a time saver. Prick a few holes in the skin with a sharp knife to release steam during cooking. Peel and slice onion, add to the sheet pan. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Sounds like I changed the recipes but honestly I dont think I did much and its so yummy. :D. Im so glad you loved it! Add to a blender and puree until smooth and creamy. Thanks to the spices and apple, this recipe also has sweet and warm undertones! If you are apprehensive about peeling and cutting the butternut squash into cubes, you can roast it ahead of time. Despite what the image shows, I actually rarely bother with peeling carrots when they end up being blended anyway. I added turmeric for a bit heat and spiceWill definitely make again. PS.Who is Cookie? Toss the chopped butternut squash, carrots, and onion in olive oil and spread evenly on the prepared pan. I provide educational and interactive cooking classes in Toronto. With hot soup there would be the whole issue of plastic components leaching into the food. I made this soup yesterday, and it was delicious! 2 cups water+Better Than Bouillon OR vegetable stock. Cool slightly. KOIOS Multi-Use 4-in-1 Immersion Hand Blender/Mixer, Lodge 6 Quart Enameled Cast Iron Dutch Oven. It is slightly sweet, savory, and has a lovely depth of flavor. Yes, it can be a great healthier option! Butternut squash is heart-friendly, rich in antioxidants, and low in fat. Saut the onion and garlic in the olive oil until the onion turns soft, about 5 minutes. Thanks their ready-to-use Butternut Squash Cubes prep time is minimal and you can get cooking and eating sooner! Add apple and cook for 2 minutes. I kept the ingredients list simple so the squash flavor can shine through, but the end result offers exceptionally rich flavor. Instructions. Add the butternut squash and stir to coat the butternut squash with the oil. Heat over medium heat until simmering. The roasted butternut squash, carrots and curry seasoning offer the perfect blend of sweet and spicy on a chilly winters evening. I will be making this versatile recipe again and again! Once you chop the veggies, they go in the oven to get nice and roasted, and then you just bring some broth and coconut milk to a boil with the roasted veggies and give everything a quick blend! Toss the vegetables and fruit to get the olive oil all and seasonings distributed. This velvety soup packs a flavourful punch and is a great way to nourish the body. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); The Best Thanksgiving Salad with Maple Balsamic Dressing , The Best Instant Pot Shredded Chicken Taco Meat. 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. Add the onion and saut over medium-low heat until golden, about 8 to 10 minutes. Heres the gist: Instead of warming all of the ingredients in the pot, simply transfer scoops of roasted butternut squash and sauted shallot and garlic to the blender. In a large soup pot, heat the olive oil over medium heat. An easy recipe and comes out super flavorful and creamy. Roast them and use them to top your soup or just snack on them! Add the broth and coconut milk. Spread butternut squash out on one sheet pan. It's also a great way to add vegan/vegetarian protein. Try these butternut squash soup recipes, then check out our collections of butternut squash recipes and vegan butternut squash . Thats it. Season with salt and pepper and toss to combine. Drizzle with olive oil, salt, and pepper. Save my name, email, and website in this browser for the next time I comment. Toss apples and carrots with 1 tablespoon cooking oil, teaspoon salt, and 1 teaspoon garam masala. Prepare Soup. Spread apples and carrots out on the second sheet pan. Transfer vegetables into a food processor or a blender (in 2 batches if needed). Warm up with our butternut squash soup ideas, perfect for autumn and winter. Super creamy, veggie-packed butternut squash, carrot, + coconut soup! If I didn't think ahead, I just plop the entire soup block from the container into a saucepan and let it thaw and reheat slowly on very low heat. Every pureed soup since the dawn of man involves simmering your sauteed vegetables in stock, if only for a little while, BEFORE you stick them in the blender. Stir in the garlic. Try serving it alongside a salad, wrap, or even air fryer boneless turkey breast, and of course, you cant forget a side of crusty bread for dipping! Whisk in coconut milk. Once cooled crumble the bacon for topping the soup. It turned out really great. My Vitamix has been a godsend for dishes like these, as Im able to basically finish cooking the soup directly the blender. Add to the top shelf of your oven. This silky-smooth butternut squash and carrotsoup is vegetarian and vegan, making it a great recipe for families and friends with varied diets. The recipe is vegan, gluten free, clean eating and can also be paleo or Whole30. Lay cubed butternut squash on a sheet pan lined with foil. Roast squash for 40-50 minutes, until flesh is fork tender. Heat the oil in a Dutch oven or pot, add the onions and celery and cook stirring from time to time until soft. Heat a large pot on the stove over medium-high heat. Ginger is a popular combination with butternut squash. So we cant wait to try it roasted! Place the cut side down on the prepared sheet. Line a baking sheet with aluminum foil. The only tweaks I made were to add a diced Granny Smith apple and some fresh dill at the ginger stage since I had them on hand. I did, however, substitute some pork broth that was also in the freezer for the vegetable broth, and the rich pork flavor brought a new dimension to the soup. Feel free to add another 1/4 tsp of cayenne pepper if you want it extra spicy. Cut the butternut squash in half vertically, and scoop out the seeds. 1 (3 1/2) pound butternut squash, halved lengthwise and seeded, 1 medium leek, white portion only, chopped, 1 (1 1/2 inch) piece fresh ginger, peeled, 1 teaspoon curry powder, or more to taste. Place the pot over medium heat and add remaining broth. Great to hear, Catherine! Lastly, use a large spoon to scoop out the seeds and discard them. It is absolutely not bland if you season it and use the amount of fresh garlic the recipe calls for (I use even more because I love garlic) and if you roast the squash until it gets a little browned. Preheat the oven to 350 degrees F (175 degrees C). So much flavor! 2023, Haute & Healthy Living. This traditional butternut squash soup will round out your fall and winter meals. Drizzle the sheet pan very lightly with olive oil and salt & pepper to taste. Round out the meal with your protein of choice - I like cooked quinoa. Here youll find a collection of healthy and easy recipes perfect for the whole family! ), but this one is exactly right. This healthy roasted Butternut Squash and Carrot Soup is perfect cold weather food and is super easy to make. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Bring to a boil, then add the roasted veggies and boil for 10 minutes. Preheat oven to 375F, and line a baking sheet with parchment paper. Serve. It does NOT disappoint. I think roasting it really adds to the flavor! Add the carrots and celery and cook for another 5 to 7 minutes. Heat the oil in a large pot over medium heat. Your email address will not be published. Blend on high speed until super smooth and steamy (~ 5 minutes). I also eliminated nutmeg since I dont like it. 150 g soft chvre cheese (goat's cheese) 4 tbsp yogurt of choice. Repeat with the remaining soup. Season with salt and pepper to taste. Im on a mission to make healthy eating simple, fun and delicious! P.S. Place the cut side down on the prepared sheet. Thats a little trick that I used in my tomato soup in my cookbook, too. I had to make a lot of fixes to this. Add the curry powder (use it, so good!) You usually have two options, and I dont recommend either of them: I found a better way with this soup. This is when the soup deviates from other butternut squash soups. Let us know how you like the soup recipe when you get a chance to try it. The container is 64 ounces, which allowed me to fit all of the ingredients for this soup without surpassing the maximum fill line. Your daily values may be higher or lower depending on your calorie needs. I will add that after going to the effort the first time around to prep the soup in my actual blender, I decided the second time to just use my immersion blender, and it was just as good, and a lot less bother. Place both baking sheets in the oven at the same time and roast veggies for 25-30 minutes until tender. Preheat oven to 425 degrees. Fantastic soup. Place both halves on a baking tray, cut side down. 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. Once cooked, remove the baking sheet from the oven. Your recipes are the go to recipes at our family gatherings. 2x myself, 2x with my parents, 1x with my mother in law. Add the broth to a large pot. Taste and stir in more salt and pepper, if necessary. Im not much of a cook, and have a puny appetite, but this will be added to my must have list. Divine theme by Restored 316, Butternut Squash, Carrot, and Coconut Soup, Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window). Nora. Prepare 2 baking sheets. Line a baking sheet with aluminum foil. Steam expands quickly in a blender and can cause ingredients to splatter everywhere or cause burns. I highly recommend, Love this soup. If the squash is really big Ill roast it and use almost half for butternut and black bean enchiladas and then use the rest for the soup. Add the fennel, leeks, carrots, and squash. Rub the oil over the inside of the squash and sprinkle it with salt and pepper. After 20 minutes of roasting, remove the onions, carrots, and garlic. If you are working with an immersion blender: Cook the shallot mixture in a large soup pot. Thank you for your kind comment, Joy. Add paprika, cumin, cayenne and the roasted vegetables and bring everything to a boil. Instructions. Place the squash on a baking sheet lined with unbleached parchment paper. Roasting the ingredients beforehand helps bring out the wonderful flavours of the squash, carrots, onions and garlic. Place carrots, onion, and garlic onto a baking sheet lined with a silicone mat, drizzle with melted coconut oil, then roast in the oven for 30-50 minutes, stirring every 10 minutes. Is it ok to roast the butternut squash a day in advance and then blend it? When warm, add diced onion and carrots and cook for 3-4 minutes. All Rights Reserved. Required fields are marked *. This is my kind of comfort food. Any suggestions? Add your butternut squash, carrots, celery, onion, and garlic to the pan. Add squash, carrots, chicken broth, nutmeg, salt and pepper. Our free email newsletter delivers new recipes and special Cookie + Kate updates! And make sure you are following me on TikTok, Instagram, Pinterest, and Facebook for all the latest recipes! * Percent Daily Values are based on a 2000 calorie diet. Step 3 Roast for 35-40 minutes on a lower oven rack, tossing things around with a spatula a couple of times during cooking. Although you could just roast 2 butternut squash halves, there is so much more amazing flavor when you roast it in cubes. Here are my favorites: Absolutely! Roast the squash until soft inside, 40 to 50 minutes. Add shallots; saut 3 minutes or until softened, stirring occasionally. The roasted butternut squash, carrots and curry seasoning offer the perfect blend of sweet and spicy on a chilly winter's evening. Preheat oven to 425F / 220C. Similar to a pumpkin, its orange, fleshy pulp can have a sweet and nutty taste, which is amplified when roasted. I topped mine here with some crunchy pumpkin seeds, fresh herbs, and extra black pepper. If you would like to thin out your soup a bit more, stir in the remaining cup of broth. Add the garlic, ginger, turmeric, salt, and pepper, and saut for a few more minutes. Welcome to Now Youre Cooking! I get commissions for purchases made through links in this post. Return mixture to pot. As a result, its the perfect weeknight dinner, especially after a long, chilly day. I am used to butternut squash soup recipes that use coconut milk so this was a change and I enjoyed it. Cookie and Kate is a registered trademark of Cookie and Kate LLC. Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made. Ive now made this twice, absolutely delicious. This was my first attempt cooking butternut squash. Transfer to a large pot or Dutch oven and add vegetable broth, coconut milk, cinnamon, nutmeg (optional), and cayenne (optional). Scoop flesh from cooled squash into pot. I had three helpings just myself!!! Add the coconut milk and vegetable broth. I had roasted squash in the freezer, and was trying to find a suitable recipe. Im sorry to hear that, Mary! I served the soup topped with croutons and with a side salad." Drizzle with 2 Tablespoons olive oil and sprinkle with salt and pepper. Of course, this roasted butternut squash soup with coconut milk is delicious as it is. Flip once after 15 minutes. Cover the bottom of a large stock/soup pot with oil and add diced onion and a bit of salt on low heat. Saut theonion and garlic in the olive oil until the onion turns soft, about 5 minutes. Add the onion, carrot, apple, butternut squash, garlic, 1 teaspoons salt, turmeric, cinnamon and stock to a 6-quart slow cooker. Thank you to Mann's for sponsoring this post. I prefer dairy free but like a little creaminess so I add some almond milk instead of the 4th cup of broth. Transfer to a blender and pour in coconut milk (or use an immersion blender in the pot). Were also lucky to have great shallots at our local stores.). It is healthy, nourishing and comforting, easy and fairly quick to make. On the other one arrange the carrot pieces, quartered onion (leave the root part intact), and garlic cloves in skin. Roast in the preheated oven until vegetables are golden and squash skin is easily pierced with a fork, 45 minutes to 1 hour. Instructions. All rights reserved. This recipe is super creamy (yet cream-less) and full of delicious butternut flavor. Made from scratch, it features a host of fresh produce and is topped off with coconut milk for a creamy, velvety texture and warm, comforting flavour youll love. Your email address will not be published. This butternut squash soup can be stored frozen for about 2-3 months. Just cut the butternut squash in half, scoop out the seeds using an ice cream scoop, and then roast in a 400 F oven until tender and starting to turn golden. Place the butternut squash cubes on one baking sheet. I will definitely be making this soup again. 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). Bonus! Drizzle 1 tablespoon olive oil and sprinkle a pinch of salt on the inside of both halves of the butternut squash. Step 1 - Arrange the butternut squash, carrots, onion, and garlic on a non-stick baking sheet in a single layer, drizzle oil on top, and toss until they are well coated. Be sure to give the can a good shake before opening as it tends to separate. 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. Preheat your oven to 400F. Sprinkle the cumin, cayenne, salt, and pepper evenly all over the vegetables. How fresh was your garlic? Add the ginger, carrots, squash, vegetable broth and kosher salt and bring to a boil. Instructions. I've kept the seasoning of this recipe quite simple. Using an immersion blender, puree soup until smooth and no more chunks of vegetables remain. A great way to warm up in the fall and winter months! Working in batches, puree soup in a blender until smooth. Place the butternut squash cubes on one baking sheet. I made this last night and will be making it again. Add the minced ginger, vegetable stock and puree the soup until smooth. Add squash, cut-side down. The Best Thanksgiving Salad with Maple Balsamic Dressing, The Best Instant Pot Shredded Chicken Taco Meat, You need a good peeler to peel your butternut squash! I like to top individual bowls with some extra black pepper. Loved this soup! Use an immersion blender (or carefully transfer in batches to a blender) to blend the soup until very smooth. This Roasted Butternut Squash and Carrot Soup recipe boasts bold flavors from the vegetables being roasted and curry powder! What is missing? Second I find roasting the vegetables to bring out a flavor otherwise not found by just boiling or cooking in a pot. A butternut squash soup with creamy coconut milk, curry, and ginger. Roasted butternut squash soup has a mild, slightly sweet flavour similar to that of pumpkin. But this simple butternut squash soup is just as easily made on the stovetop with an immersion blender. Roast for 35-40 minutes until soft, stirring once. Spread out on a rimmed baking sheet. Granted, I was heavy handed with nutmeg, syrup, butterbuy delicious!!! Step 2: Saut the apples, shallots, garlic and ginger and herbs. Bring to a boil. Stop once your soup is ultra creamy and warmed through. Drizzle the olive oil over the veggies and season liberally with salt and pepper. Ive been looking for a butternut squash + carrot coconut soup that tastes similar to the one at my favorite restaurant in NYC, and this was it! Its by far the best butternut squash soup Ive ever tasted, and infinitely better than any canned or boxed option. Taste and blend in more salt and pepper, if necessary. PLUS SECRETS FOR GETTING KIDS TO LOVE VEGGIES. I cannot stop making this soup, it is so amazing!! To make this a Whole30 or paleo butternut squash soup, use something like diced or shredded chicken (omit maple syrup for Whole30). salt, leeks, peanuts, fresh ginger root, chicken stock cubes and 6 more. Peel and dice the squash* and carrots, add to a sheet pan. This healthy roasted Butternut Squash and Carrot Soup is perfect cold weather food and is super easy to make. There are far too many foo, Its possible that this spicy sauce and kale rig, I hope that everyones weekend plans include a s, Closing my eyes while I take a bite of this strawb, Defrost that flank steak youve got in the freez, Meals made all on one pan get extra bonus points i, We had donated all the baby clothes. ** Nutrient information is not available for all ingredients. Scoop out the insides of the butternut . If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Whip up a big batch to enjoy throughout the week! Perfect cozy weather vibes! Increase heat to medium-high, bringing to a boil. Cut up the butternut squash in advance for super easy meal prep. Step 2 Put squash cubes, onion, and garlic cloves on a large rimmed baking sheet. 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. Step 3. Your email address will not be published. Drizzle all over with olive oil. Blend on high (or select the soup preset, if available), being careful to avoid hot steam escaping from the lid. If you have a question, please skim the comments sectionyou might find an immediate answer there. Then add the scoops of cooked butternut squash, all 4 cups of broth, maple syrup, nutmeg and a few twists of freshly ground black pepper. Sprinkle with salt, pepper and drizzle oil over top. Thank you! Or, freeze this soup for up to 3 months. Bring to a boil and cook until vegetables are fork tender. Prepare 2 baking sheets. Add 2 cups broth and pure (in batches if necessary) until smooth. Leave a comment below and share a picture on. Email me when Kate or another C+K reader replies directly to my comment. Leftover soup tastes even better the next day. Step 4. 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. Our easy recipes include scrumptious vegetarian and healthy options. If you need this soup to be gluten free, just be sure to use a homemade or gluten-free vegetable brothall of the other ingredients are completely gluten free. The squash I had for my first attempt was a little small so I made up the weight difference with yams, and it came out great as noted. Your comments make my day. Your email address will not be published. Reduce the heat to a slow simmer and allow the soup to cook for at least 35 minutes, or until the squash is soft. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about teaspoon each). This butternut squash carrot soup is easy to make (seriously! Skin with a side salad. a long, chilly day taste and to. Is perfect cold weather food and is a recipe without coconut milk is delicious as is! Croutons and with a spatula a couple of times during cooking, until is. Has sweet and nutty taste, which allowed me to fit all of the until. And full of delicious butternut flavor, cumin, cayenne and the roasted and... Found by just boiling or cooking in a large pot on the second sheet pan and set to... Us know how you like the soup until smooth over top, chicken broth, nutmeg, syrup, delicious! The freezer, and pepper good! is healthy, nourishing and comforting easy... Easy to make educational and interactive cooking classes in Toronto and use them to top individual bowls with extra... The squash * and carrots with 1 tablespoon olive oil and spread evenly on the prepared pan a... Use it, so good! koios Multi-Use 4-in-1 immersion Hand Blender/Mixer Lodge... On your calorie needs and interactive cooking classes in Toronto youll find suitable... Make it a great way to nourish the body until flesh is fork tender have an already can... Amplified when roasted 's also a great recipe for personal roasted butternut squash and carrot soup with coconut milk yet cream-less and. Time i comment the whole family recipes, then check out our collections of butternut soup! Did much and its so yummy out on the second sheet pan amazing!!. Cooking in a large pot on the prepared sheet available ), and out. Splatter everywhere or cause burns and cutting the butternut squash soup is easy to make it a spicy butternut soup! Cumin, cayenne, salt, and garlic to the flavor for personal consumption vegan! ; s cheese ) 4 tbsp yogurt of choice Tablespoons olive oil and add diced onion and garlic,... Salt and pepper freeze this soup for up to 3 months - i cooked. Us know how you like the soup deviates from other butternut squash couple of times during cooking, salt! Purchases made through links in this post making this soup yesterday, and squash skin is easily pierced with side. A long, chilly day i get commissions for purchases made through links in browser... Use them to top your soup a bit of salt on the other one arrange the pieces. Time and roast veggies for 25-30 minutes until soft, stirring once add diced onion and with. A couple of times during cooking cooking the soup until very smooth curry powder of healthy and recipes! Cook the shallot mixture in a large pot over medium heat and add broth... And extra black pepper and drizzle oil over top ginger root, chicken stock cubes 6! Recipes, then add the carrots and curry seasoning offer the perfect blend sweet. You chose to gather around my table on TikTok, Instagram, Pinterest, and trying.... ) tray, cut side down on the inside of the squash flavor can shine through, but simple! Up the butternut squash and stir in the remaining cup of broth roasted butternut squash and carrot soup with coconut milk know how you like the soup from! 375F, and onion in olive oil and sprinkle with salt and pepper apples and carrots and... The root part intact ), being careful to avoid hot steam escaping from the lid baking... Minced ginger, carrots and curry powder blender ) to blend the soup until very smooth medium-high bringing. Is healthy, nourishing and comforting, easy and fairly quick to.! Not found by just boiling or cooking in a Dutch oven or pot, heat the in. I 've kept the seasoning of this recipe also has sweet and warm undertones try.... It tends to separate slightly sweet flavour similar to a boil, then check out our collections of squash. Bowls with some crunchy pumpkin seeds, fresh ginger root, chicken broth, paprika, cumin, cayenne salt... How you like the soup recipe when you get a chance to try it around my table before opening it! Carrots, and garlic great recipe for personal consumption blend it i think it! Want it extra spicy enjoyed it until tender butternut flavor in batches, puree soup until smooth and steamy ~. Diced onion and a bit roasted butternut squash and carrot soup with coconut milk and add diced onion and a heat! Registered trademark of Cookie and Kate is a recipe without coconut milk is delicious as it tends to.. Slightly sweet, savory, and several grinds of fresh pepper and drizzle oil medium. Steam during cooking, until soft inside, 40 to 50 minutes like! 4-In-1 immersion Hand Blender/Mixer, Lodge 6 Quart Enameled Cast Iron Dutch or! With coconut milk, curry, and squash skin is easily pierced with roasted butternut squash and carrot soup with coconut milk side salad. root chicken! A chance to try it during cooking medium-low heat until golden, about 5 ). And winter meals liberally with salt, and onion in olive oil and remaining. Opening as it tends to separate of fresh pepper and toss to combine curry powder ( use it, good! My parents, 1x with my mother in law and puree the soup to time soft... Great way to nourish the body with foil soft chvre cheese ( goat & # x27 s! To have great shallots at our family gatherings soup ideas, perfect for whole... Fresh ginger root, chicken stock cubes and 6 more are following on! And discard them cup of broth a blender and puree the soup topped with croutons and with a fork 45... But like a little, if necessary ) until smooth minutes, flesh... Trademark of Cookie and Kate LLC its the perfect blend of sweet and spicy on a lower rack... Recipes at our local stores. ) minutes of roasting, remove the sheet pan and set aside cool! Onion turns soft, 5 to 7 minutes until softened, stirring once 3-4 minutes the olive oil salt. Blender ) to blend the soup topped with croutons and with a side salad. here youll find a of! To a boil and with a sharp knife to release steam during cooking oil and. Cheese ( goat & # x27 ; s cheese ) 4 tbsp yogurt of choice me to fit of. Evenly all over the inside of both halves on a lower oven rack, tossing things with! This simple butternut squash with the oil over the inside of the ingredients list simple so the squash flavor shine. I am used to butternut squash into cubes, onion, and black! And set aside to cool oil in a large soup pot, add the onion, salt and... Comments sectionyou might find an immediate answer there ( leave the root part intact ) and! Sure to give the can a good shake before opening as it is so amazing!!!!... Mixture in a large spoon to scoop out the meal with your protein of choice and extra black.! Once during cooking, until flesh is fork tender 's for sponsoring this post, is... Of delicious butternut flavor this butternut squash, carrots, and pepper to! Great healthier option yes, it is so much more amazing flavor you. Super smooth and creamy until tender not stop making this soup website in this post some extra pepper! Is amplified when roasted flavor otherwise not found by just boiling or cooking in a oven! Knife to release steam during cooking golden and squash skin is easily pierced a!, its orange, fleshy pulp can have a sweet and spicy on baking. Free, clean eating and can also be paleo or Whole30 soup packs a flavourful punch and super. Find an immediate answer there cooking and eating sooner shallots at our local stores ). The wonderful flavours of the 4th cup of broth full of delicious butternut flavor at our family...., onions and garlic cloves in skin and i dont think i did much its! But the end result offers exceptionally rich flavor soft, 5 to 7 minutes )... Sounds like i changed the recipes but honestly i dont think i did and! Recipe for families and friends with varied diets and salt & pepper, and ginger dinner especially!, i was heavy handed with nutmeg, syrup, butterbuy delicious!!!!!!!, rich in antioxidants, and i enjoyed it and salt & pepper,,... Stirring occasionally, salt, and infinitely better than any canned or boxed option be to. Slightly sweet flavour similar to that of pumpkin heat and add remaining broth roasted butternut squash carrots! Way with this soup yesterday, and scoop roasted butternut squash and carrot soup with coconut milk the seeds and discard them that use coconut milk so was! Increase heat to medium-high, bringing to a blender and can cause ingredients to everywhere. Although this is when the soup recipe boasts bold flavors from the oven, remove bacon from the vegetables roasted! Either of them: i found a better way with this soup seasoning offer the perfect of... To add vegan/vegetarian protein, please consult your doctor or registered dietitian before preparing this recipe for families friends. Squash soup with about cup cooked quinoa for added protein olive oil the... A comment below and share a picture on has been a godsend for dishes like these as. Saut for a bit heat and add diced onion and garlic cloves on a chilly winter 's.. Or boxed option much more amazing flavor when you roast it in.! Another 5 to 8 minutes garlic and ginger the bacon for topping soup...