As the weather changes and temperature, warming soups at lunchtimes suddenly become much more appealing. Roasting the butternut squash and carrots here makes them deliciously sweet and caramelised and topping it with toasted seeds and creamy yoghurt just adds a little something something! We love it with toasted sourdough but, really, you can use any bread to dunk.
Butternut squash + carrot soupPrint This
- 1 medium butternut squash, skin removed and cut into small chunks
- 2 large carrots, peeled and diced
- 3 tbsp extra virgin olive oil
- 1 white onion, diced
- 2 cloves garlic
- 1 1/2 tsp paprika
- Pinch of pepper
- 1/2 tsp salt
- 3/4 tsp Italian seasoning
- 750ml vegetable stock
- TO SERVE
- Toasted sourdough bread
- Coconut yoghurt, or plain/greek yoghurt
- Pumpkin seeds, toasted
- Pinch of pepper
Preheat the oven to 180c and scatter the butternut squash and carrot chunks on to a baking tray. Drizzle with 2 tbsp of olive oil and place in the oven to roast for 30 minutes.
Meanwhile, heat a large saucepan on a medium heat and add the remaining oil along with the diced onion. Sauté for a few minutes before adding the garlic, paprika and Italian seasoning.
After a couple more minutes add the vegetable stock, salt and pepper. Leave to simmer on a medium heat whilst the veggies roast.
Next add the roasted veggies to a blender along with the liquid in the pan and blend until your desired soup consistency is reached. (Be careful when blending hot ingredients as some appliances advise against it. If that’s the case, leave both the veggies and liquid to cool before blending and just return to the pan to reheat).
Serve with toasted sourdough and add some yoghurt, pumpkin seeds, and pepper to the soup. Enjoy!