Roasted Squash and Raw Carrot Soup Recipe

Roasted Squash and Raw Carrot Soup Recipe

A bright and filling vegan soup

YIELD: Makes about 2 1/2 quarts, serving 4 to 6

ACTIVE TIME: 30 minutes

TOTAL TIME: 1 ½ hours



1 small butternut squash (about 2 1/2 pounds),
split lengthwise, seeds removed

1/2 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

2 thyme sprigs

2 cloves garlic

1 medium onion, finely sliced (about 1 1/2 cups)

1 1/2 quarts fresh carrot juice (see note)

1/4 cup chopped parsley (optional)

1/4 cup toasted pumpkin or squash seeds




1.       Adjust
oven rack to upper middle position and preheat oven to 375°F. Coat squash
halves with 2 tablespoons olive oil and season with salt and pepper. Place on a
rimmed baking sheet lined with aluminum foil with cut side facing up. Place
garlic clove and thyme sprig in each seed hollow. Roast until completely tender
and lightly browned in spots, about 1 hour total. Remove from oven and allow to
cool slightly. Discard thyme and carefully scrape flesh away from skin. Discard

2.      Meanwhile,
heat 2 more tablespoons olive oil in a large Dutch oven over medium-high heat
until shimmering. Add onion and cook, stirring frequently, until completely
tender and lightly browned, about 15 minutes total. Add cooked squash flesh
along with garlic cloves. Stir to combine. Add carrot juice and just enough
water to submerge everything. Bring to a boil then remove from heat.

3.      Transfer
soup to a blender (if necessary, work in two batches). Start blender and slowly
increase speed to high. With blender running, slowly drizzle in remaining olive
oil. Continue blending until completely smooth and creamy. Season to taste with
salt and pepper.

4.      Reheat
soup until simmering and serve immediately, garnishing with additional
extra-virgin olive oil, chopped parsley, toasted pumpkin or squash seeds, and
toasted croutons drizzled with extra-virgin olive oil.

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