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.
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Servings: 4 serving
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.
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