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Roasting the veggies definitely adds a depth of flavor to the soup that you can't achieve by simply boiling them, so don't skip this step! It also helps give the soup its thick, creamy texture because the veggies don't absorb a bunch of water/broth while cooking like they would if they were boiled or steamed. You will notice the recipe calls for 1-2 cups of veggie broth. This is because not only do squash and carrots differ in their sizes, but everyone has a different idea of what the perfect blended soup consistency is. As you can see, my soup was very thick; I only used 1 cup of broth, and my carrots and squash were average sized. If you prefer a thinner soup then add more broth! If you have giant carrots and a giant squash, add more broth. To make this soup look fancy sprinkle a few pumpkin seeds on top and serve with some fresh bread. Yum!
This roasted butternut squash soup has a special guest hidden inside - carrots! This soup is so wonderfully comforting, I actually just made it as a freezer meal for my sister who recently welcomed a beautiful baby girl! If you're looking for more freezer friendly recipes, or recipes to make for new parents, I also made her several other meals that I will be posting shortly. This soup is also vegan and healthy, making it a fantastic choice for a fall comfort food.
Preheat oven to 400 F, line a baking sheet with tin foil
Place squash, carrots, and onion on baking sheet, then drizzle with oil and sprinkle salt and pepper over top
Bake in preheated oven 25 minutes, or until veggies are fork-tender
When squash is cool enough to handle, peel off skin and discard
Add squash, carrots, onion, 1 cup veggie broth, coconut milk, thyme, and garlic powder to a pan and simmer about 10 minutes
Allow the soup mixture to cool, then transfer contents to a blender, and blend until smooth
If desired, add remaining cup of veggie broth until desired consistency is reached
Heat blended soup then serve with a sprinkle of pumpkin seeds if desired
Hi I’m Natalie. I live in Ontario, Canada with my husband, daughter and our cat. Since I was little, I have always enjoyed discovering new recipes and sharing food with loved ones. When I’m not in the kitchen you’ll probably find me crocheting, reading, or crafting.
Thursday July 16, 2020
Stuffed bell peppers get a makeover in this unstuffed pepper casserole! Lentils, rice and a generous helping of vegetables get mixed together with tomato sauce to make this delicious and nourishing dinner. Ready in a flash thanks to the Instant Pot, Meatless Monday dinners don't get much better than this!
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Thursday October 29, 2020
Chickpea Thai Red Curry is the quick, easy, delicious meal you need to add to your rotation! Perfect healthy, vegan, comfort food for fall.
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Monday August 10, 2020
This simple instant pot vegan chili is ready in a flash with iniaml prep work. Vegan, healthy, comfort food doesn't get better than this.
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Sunday October 25, 2020
This easy, vegan, one-pot Mexican quinoa is a perfect weeknight meal, coming together in less than 30 minutes. Tasty and nourishing, this is a must-try!
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