Roasted Butternut Squash Soup
Creamy, flavorful and rich roasted butternut squash soup with carrots and garlic recipe. Add goat cheese to this easy vegan soup to make it extra delicious!
Servings Prep Time
4 10minutes
Cook Time
50minutes
Servings Prep Time
4 10minutes
Cook Time
50minutes
Ingredients
Instructions
  1. Preheat the oven to 200 °C or 390 °F. Peel, pit and roughly chop butternut squash and chop carrots in similar sized chunks (see the picture below). Cut the tip off the garlic head, exposing the ends of the cloves, so that it’s easier for you to peel them later. Transfer the chopped vegetables and the garlic head to a backing dish. Drizzle with olive oil, add thyme sprigs and sprinkle with salt and pepper. Roast for 40 minutes or until golden brown.
  2. Transfer to a pot and add warm vegetable broth, turmeric and smoked paprika. Simmer on medium heat for 10 minutes, then pulse in a food processor until smooth. I use Philips Avance Collection Blender. Distribute among bowls. Garnish with Greek yogurt, gooey goat cheese and fresh thyme (optional). Enjoy!