Roasted Squash and Carrot Soup
Guest blog and recipe by Jessica Selensky @feastytravels. Now that cold weather is here, I am always looking for recipes that will warm me up! While soup can keep you warm, they might not always keep you feeling full. However, this roasted squash and carrot soup is not only delicious, but hearty and filling too.
Ingredients
- 3 cup butternut squash, diced
- 1/2 lb carrots, sliced
- 2 cup Chicken broth
- 2 tbsp Honey
- 1 tsp Paprika
- 1/2 tsp Cumin
- 1/2 Onion
- g 3 garlic cloves
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the diced squash and sliced carrots with olive oil, salt, and pepper. Spread them out on a baking sheet.
- Roast the vegetables in the oven for about 25-30 minutes, until tender.
- Set timer for 25 minutes
- In a large pot, combine the roasted vegetables and vegetable broth. Bring to a boil.
- Add nutmeg and blend the soup until smooth. You can use an immersion blender or a regular blender.
- Serve warm and enjoy your hearty soup!
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