Creamy Roasted Squash Soup
Recipe and photo by Ellie O’Brien of Hungry By Nature!
If I could take a bath in a bowl of this soup, I would. Creamy roasted squash soup combines roasted butternut squash and carrots to make a creamy (but creamless!) soup! Enjoy!
1 lb butternut squash, cubed
2 lb carrots, roughly chopped
3 unpeeled garlic cloves
4 c vegetable broth
1 Tbsp apple cider vinegar
Salt and pepper, to taste
Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Spread the butternut squash and the carrots on the baking sheet and drizzle with olive oil and pinches of salt and pepper.
Wrap the garlic cloves, along with a drizzle of olive oil and a pinch of salt and pepper, in a piece of aluminum foil and place it on the baking sheet with the vegetables.
Roast for 35 to 45 minutes or until the squash and carrots are tender and just caramelized. Remove from the oven and let cool slightly.
While the vegetables cool slightly, warm vegetable broth in a medium pot over low heat.
Add the roasted butternut squash, carrots, and peeled garlic to the vegetable broth. Using an immersion blender, blend until smooth.
Add the olive oil, apple cider vinegar, and a pinch of salt and pepper and blend. Taste and adjust seasonings as needed.
Serve with an extra drizzle of olive oil, pepitas, and cilantro.
Experiment with different toppings, like toasted almonds, crumbled feta, or scallions!