Butternut Squash Carrot Soup Recipe -

Butternut Squash Carrot Soup Recipe

Made with just a few simple ingredients and lovely warm spices this butternut squash and carrot soup is so easy to make and is vegan too.

Course Soup

Cuisine Vegan

Diet Vegan

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 205kcal

2 tablespoon olive oil divided into two portions
1 medium butternut squash peeled, seeds scooped out and cut into chunks
4 medium carrots peeled and cut into thick slices
1 large brown onion finely diced
1 stalk of celery finely diced
3 cloves of garlic finely minced or put through a garlic press.
1 tablespoon ground cumin divided into two parts
1 teaspoon sweet Spanish smoked paprika you can sub this for regular smoked paprika
3 or 4 sprigs of fresh thyme
1 Litre (1¾ pints) of stock made with vegan vegetable bouillon and boiling water
¾ teaspoon sea salt divided into two portions
½ teaspoon freshly ground black pepper divided into two portions

Heat the oven to 180°C (250°F) fan oven.
Spread the chopped butternut squash and carrots in a single layer on a large baking tray.
Sprinkle half the cumin, salt and black pepper over the vegetables and toss well.
Drizzle a tablespoon of olive oil over the vegetables place in the oven and roast for 30 minutes or until the veggies are soft. Test them by piercing them with a sharp knife.
Meanwhile, heat a tablespoon of olive oil in a large saucepan.
Add the chopped onion and celery along with a small pinch of salt and cook over low to medium heat for 30 minutes. Stir often to make sure the onion doesn't burn. It should be golden brown and soft. If you find it is burning turn the heat down.
Next, add the garlic and the remaining spices. Cook for a minute until you start to smell the garlic.
Add the roasted butternut squash and carrot to the saucepan and stir well so that the vegetables are covered in the spices.
Add the stock, the remaining salt and pepper and the thyme, bring to a boil then reduce the heat and simmer for 10 minutes.
Fish put the thyme sprigs, check the seasoning then blend the soup until smooth.
Top with pumpkin seeds and red pepper flakes when serving.

Leftovers - Any leftover soup can be stored in the fridge once cooled and should be consumed within 3 days.
Freezing - This soup is suitable for freezing. Transfer the cooled soup to an airtight container and store it in the freezer for up to 3 months. Defrost overnight in the fridge before reheating it on the hob.
Nutritional Information - All nutritional information shared is an estimate based on third-party calculations. If calorie count and/or nutritional values are important to you, we recommend putting the ingredients through whichever online nutritional calculator you prefer. Calories can vary depending on which brands were used. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible for the best results.