Easy Carrot and Butternut Squash Soup
This Easy Carrot and Butternut Squash Soup is a hearty and flavorful blend of roasted carrots, frozen butternut squash, and garlic, all brought together with savory chicken stock and aromatic spices like cumin and oregano.
Ingredients
- 6 Large Carrots peeled & chopped
- 20 Ounces Frozen Butternut Squash
- 1 Large Yellow Onion chopped
- 5 Cloves Garlic
- 2 Cup Chicken Stock
- 1 Lemon juiced
- 1 Tablespoon Cumin & Oregano
- 1 Teaspoon Salt & Pepper
Instructions
- Preheat your oven to 400°F. Spread the peeled and chopped carrots, chopped onions, frozen butternut squash cubes, and whole garlic cloves evenly across the baking sheet.
- Drizzle the vegetables and garlic with olive oil, and sprinkle with the cumin, oregano, salt, and pepper. Toss everything to ensure an even coating. Roast in the preheated oven for about 25 minutes, or until the carrots are fork-tender and the garlic is soft. Roasting brings out the natural sweetness of the veggies, giving the soup an even deeper, richer flavor.
- Once the vegetables are roasted, transfer carefully to a blender. Add the chicken stock, and lemon juice. Blend until the mixture is smooth and creamy. You can blend in batches if your blender is small—just be cautious of the hot liquid.
- Once blended, pour the soup into a large pot. If the soup is too thick, you can add a bit more stock until you reach your desired consistency. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
- Ladle the soup into bowls and garnish with salty pumpkin seeds, greek yogurt, fresh herbs, a drizzle of olive oil, or even a sprinkle of red pepper flakes for some heat.