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Spicy Roasted Butternut Squash and Carrot Soup | Go Go Go Gourmet @gogogogourmet
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Spicy Roasted Butternut Squash and Carrot Soup

Author Jacqueline

Ingredients

  • 1 butternut squash cut in half, seeds scooped
  • 4 very large carrots or probably 6-7 regular carrots, peeled and trimmed
  • olive oil
  • 1 medium onion chopped (about 1 cup)
  • 2-3 cups vegetable stock
  • 1/2 tsp cumin
  • 1/2 tsp cayenne pepper
  • Chives for garnish

Instructions

  • Line a sheet pan with foil or parchement. Preheat oven to 425F.
  • Spread the prepared carrots and squash on the baking tray (squash cut side up), sprinkle with olive oil, salt and pepper. Roast in the preheated oven for 1 hour, turning the carrots halfway through.
  • In a skillet over medium heat, add 1 T olive oil and heat to shimmering. Add the onion and saute until translucent. Set aside.
  • Scoop the squash out of the skin into the bowl of a blender or food processor, add the carrots, sautéed onion, cumin, cayenne and 2 cups of vegetable stock. Run the machine until smooth. If soup seems too thick, add more stock until desired consistency is reached. Season with salt and pepper to taste. Garnish with chives and serve hot.