This cozy Roasted Butternut Squash and Carrot Soup is loaded with healthy vegetables that are roasted to perfection with some warming spices. This brings out so much flavor and their natural sweetness which makes this one of my favourite fall soups. It is also naturally vegan and gluten-free and super easy to make.
- 2 tablespoon olive oil
- 1 yellow onion, peeled and roughly chopped
- ½ butternut squash, (800g) peeled and cut into chunk
- 700 g carrots peeled and sliced, about 4 large carrots
- 4 garlic cloves, peeled
- 3 cups (700 ml) vegetal broth
- 1 can coconut milk (save some for topping)
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon dried Ginger
- 1 teaspoon dried Thyme
- 1 teaspoon turmeric
- ¼ teaspoon red chilli flakes (optional)
- 2 tablespoon butter
- Sage leaves
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Preheat the oven to 200C.
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Add the butternut squash, carrots, onion and whole garlic cloves to a parchment paper lined baking sheet. Toss with the olive oil and spices to coat and spread out to an even layer. Roast in the oven for about 30 min or until fork tender.
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Add the roasted veggies to a large pot with the vegetable broth and coconut milk, stir well and bring to a simmer for about 10 min.
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Turn the heat off and blend the soup until smooth with a hand held bender. Taste and add more salt and pepper is needed.
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Make the optional fried sage leafs. Add the butter to a frying pan over medium high heat. Sauté the sage leafs in the butter until crispy. Be careful not to burn them. Remove to a plate with a kitchen paper and let cool down.
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Serve the soup hot with a drizzle of reserved coconut milk, and crispy sage leafs and some red chili flakes. Tastes great with some crusty bread for dipping!