Roasted Butternut Squash and Carrot Soup

• 1 medium butternut squash, peeled and cubed
• 4 large carrots, peeled and chopped
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper to taste
• Fresh parsley for garnish

Steps

1. 1 Preheat oven to 400°F. Toss butternut squash and carrots with olive oil, thyme, and smoked paprika.
2. 2 Spread the vegetables on a baking sheet and roast for 30 minutes, or until tender.
3. 3 In a large pot, sauté the onion and garlic until translucent.
4. 4 Add the roasted vegetables to the pot, along with vegetable broth.
5. 5 Bring to a boil, then reduce heat and simmer for 10 minutes.
6. 6 Use an immersion blender to puree the soup until smooth.
7. 7 Stir in coconut milk and season with salt and pepper to taste.
8. 8 Simmer for an additional 5 minutes. Garnish with fresh parsley before serving.

Equipment

• Baking sheet
• Large pot
• Immersion blender

Variations

• Add a pinch of cayenne for a spicy kick.
• Stir in cooked white beans for extra protein and texture.

Substitutions

• Substitute coconut milk with heavy cream for a richer soup.
• Use almond milk for a lighter alternative.

Pairings

• Pairs well with a crisp autumn ale.
• Serve alongside a spinach and feta cheese salad.

Nutrition

Tips

• For extra creaminess, blend in a tablespoon of tahini.
• Add a dash of nutmeg for a warm, autumnal flavor.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with crusty bread and a sprinkle of toasted pumpkin seeds.
• Pair with a simple green salad for a complete meal.

FAQ