Ingredients:
- 1 medium butternut squash, peeled, seeded, and cubed
- 4 medium carrots, peeled and chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk (or heavy cream)
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 tsp ground cumin (optional)
- 1 tsp ground ginger (optional)
Instructions:
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Roast the Vegetables:
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Preheat your oven to 400°F (200°C).
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Toss the butternut squash, carrots, and onion with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender.
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Prepare the Soup:
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In a large pot, heat olive oil over medium heat. Add garlic and cook for 1-2 minutes.
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Add the roasted vegetables and vegetable broth. Simmer for 10 minutes.
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Blend the Soup:
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Use an immersion blender (or regular blender in batches) to blend the soup until smooth. Add more broth if needed for your desired consistency.
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Finish the Soup:
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Stir in coconut milk (or heavy cream) and season with cumin and ginger for extra warmth, if desired. Taste and adjust seasoning with salt and pepper.
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Serve and Enjoy:
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Ladle into bowls, garnish with fresh herbs, and enjoy this creamy, comforting soup.
This roasted butternut squash and carrot soup is the perfect way to stay cozy during the winter months. It's easy to make, full of flavor, and a great way to get in some nutritious veggies. Enjoy!