Carrot and Butternut Squash Soup Recipe – Easiest Recipe Ever :- In addition to being really simple to prepare, this roasted butternut squash and carrot soup is an excellent choice for a meal during the colder months. This dish is suitable for those following a clean eating, vegan, gluten-free, or paleo diet, as well as Whole30.
Carrot and Butternut Squash Soup Recipe – Easiest Recipe Ever
You may finish off the dish with the protein of your choice; I like quinoa that has been cooked.
It is simple to prepare, nutritional, and comforting, and it can be made in a reasonable amount of time. There is a little amount of time spent on hands-on preparation, you can even create it in a blender, and it is simple to modify to accommodate dietary requirements and tastes in terms of flavour.
INGREDIENT
- 1 bag (20 oz/4 cups) Mann’s butternut squash cubes
- 1 lb (450 g) carrots cut into ½-inch pieces
- 1 small onion quartered
- 3 cloves garlic skin on
- 2 tablespoons avocado or olive oil
- salt & pepper
- 4 cup vegetable broth or chicken broth
- 2 tablespoons maple syrup or honey
- 1 teaspoon paprika powder
- ½ teaspoon cumin
For serving:
- 2 cups cooked quinoa
- roasted pumpkin seeds
- cilantro
INSTRUCTIONS
Preheat your oven to 400 degrees Fahrenheit. Prepare two baking sheets for use. The butternut squash should be placed in cubes on a single baking sheet. Carrot pieces, onion that has been quartered (the root section should be left intact), and garlic cloves that are still in their skins should be arranged on the other one.
The oil should be drizzled over everything, and then a large amount of salt and pepper should be added.
At the same time, place both baking sheets in the oven and roast the vegetables for twenty-five to thirty minutes, or until they are soft. 15 minutes later, flip the food once.
Also see ;- Best Healthy Chili Recipe (Turkey or Chicken) Recipe – Know the Secret Tips
Blender with a High Speed Details to follow: Bring the jar of the blender to a boil, then add the broth, maple syrup, paprika, cumin, and cayenne. To the roasted vegetables, add them (remove the root end of the onion and the peel from the garlic). Blend on high speed until the mixture is completely smooth and steaming, which should take approximately five minutes.
Instructions for cooking on the hob: Pour the stock into a big pot. In addition to the roasted vegetables, add the paprika, cumin, and cayenne pepper, and then bring everything to a boil. To achieve a completely smooth consistency, purée the soup using an immersion blender.
As an additional source of protein, serve each bowl of soup with approximately half a cup of cooked quinoa. Roasted pumpkin seeds and cilantro leaves should be sprinkled on top. One may choose to sprinkle a small amount of olive oil or coconut milk over the dish.
Nutrition
- Calories- 332
- Fat-9.9g 15%
- Sodium1059mg44%
- Carbohydrates57g19%
- Fiber9.2g37%
- Sugar16g18%
- Protein7.7g15%
NOTES
Make sure that you purchase coconut milk or coconut cream in a can, and not the milk-substitute style coconut milk that comes in a carton kind of container.*It is possible to use a standard blender in the event that you do not possess an immersion blender.
If necessary, work in batches, and run the soup through a food processor until it is perfectly smooth. Because the soup will be very hot, you need to use utmost caution.
Pepitas that have been roasted:
Preheat the oven to 375 degrees Fahrenheit. Mix together approximately half a cup of pumpkin seeds, a quarter to a half teaspoon of cumin, a quarter to a half teaspoon of chilli powder, one teaspoon of olive oil, and salt to taste. The seeds should be spread out in a uniform layer on a baking sheet that has been lined with parchment paper. After ten minutes of roasting, the food should be crisp and crackling.
