Roasted Carrot & Butternut Soup
This soup is packed full of flavor and so creamy and comforting. Just perfect for a cold day! It's vegan, paleo and whole30 friendly and your family will love it!
I love soup. It's so warm and comforting, especially when it's grey and cold outside. Like today! These days, the weather is getting colder and colder here (my 5 year old keeps hoping for snow but I am not ready for that yet!!). Naturally, I'm making soup more often for dinner and this soup in particular is a big family favorite. Even our teenage son, who is quite the fussy eater, will eat this one happily.
The soup gets all its amazing flavor from roasting the vegetables. That way they get that lovely slight caramelization and you can really taste it in the soup. If you were to just cook the carrots and the butternut in broth, the soup would be much blander in comparison so it's definitely a step not to be missed.
Funny story but butternut squash (actually all pumpkin and squash) is actually not a vegetable but a fruit! Who would have thought! Butternut squash also has a lot of vitamins, minerals, fiber, and antioxidants. My family loves butternut and I'm so glad that it's available again now that it's autumn.
My husband introduced me to butternut squash a few years ago and I'm almost embarrassed to say that I had never eaten it before then! He's from South Africa and you find a lot more butternut dishes on the menues there. But pumpkin and squash wasn't really a thing here in Germany until a few years ago! It's kind of sad I missed out on all the yummy butternut and pumpkin dishes out there until then. Now, however, it's readily available here – at least in fall – and I love cooking with it.
Making this soup is really easy. The most time consuming steps are the cutting of the butternut and the seeding. Since the skin is quite hard, make sure to use a sharp knife but obviously mind your fingers.
Also, bear in mind that working with butternut can make your skin feel and look all funny. Kind of like it has a coating that won't come off with soap and water. That is because butternut squash gives off a liquid that creates a tough film on your skin which makes it feel stiff. You can avoid this by wearing gloves while cutting it. Or you can use lemon juice on your hands afterwards, I find that really helps getting the coating off.
After your vegetables are roasted, add them to a blender together with coconut milk, vegetable broth, lime juice and spices. Blend until smooth and add more salt if desired. Serve hot alongside some bread to dip into the soup. I love dipping bread into soup!
Will you be making this soup soon? Or how about my Whole30 Cream of Mushroom Soup?
This soup is packed full of flavor and so creamy and comforting. Just perfect for a cold day! It's vegan, paleo and whole30 friendly and your family will love it!
- 4 medium-sized carrots
- 1 butternut squash (about 3 pounds)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 cup coconut milk
- 3 cups vegetable broth
- 2.5 tablespoons lime juice
- 1/2 teaspoon ground pepper
- 1 teaspoon curry powder
- fresh parsley (optional)
Pre-heat oven to 180°C (356°F). Cover a baking tray with parchment paper.
Peel the carrots and cut them into small pieces. Add to the baking tray.
Peel and seed the butternut squash. Cut into bigger pieces and add to the carrots on the baking tray.
Mix carrots and butternut squash with olive oil, salt and garlic powder.
Roast at 180°C (356°F) for 20 minutes. Then raise the temperature to 220°C (428°F) and roast for another 20 minutes until both are soft and caramelized.
Add to a blender together with the broth, coconut milk, lime juice and spices. Blend until super smooth. Add more salt if desired. Top with fresh parsley and freshly ground pepper. Enjoy!
