Butternut Squash And Carrot Soup
Butternut squash and carrot soup is a nutritional powerhouse but the real catch lies within the mix of flavors that creates a delicious winter soup from the roasted veggies.
Ingredients
- 4 cup butternut squash, cubed (or 20 ounces)
- 1 pound carrots, diced
- 1/2 medium yellow onion, diced
- 3 cloves garlic, minced or pressed
- 2 cup chicken broth or water
- 4 tablespoon butter
- 2 tablespoon honey
Instructions
- Preheat oven to 400F.
- In a bowl, toss the butternut squash and carrots in oil with salt and pepper. Place them on a sheet pan then bake for 20 minutes.
- After 20 minutes give the pan a shake to move them around then bake the remaining 20 minutes.
- While waiting, sauté the onion and the garlic together on the stove top. Have it sitting to the side as the other ingredients bake.
- After 40 minutes of roasting time for the carrots and butternut squash remove them from the oven. Transfer them to a blender or put them in a bowl and use an immersion blender. Add in the broth, sautéed garlic and onions as well. Now, blend everything until smooth. If using a blender, please be careful removing the top.
- Once blending is done, add in the butter, honey then salt and pepper to taste.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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