Technically you don’t have to roasted the squash before you make this soup but the flavor is much richer if you do and it’s easier to cut squash up if you roast it first. You can absolutely used pre-cut squash and roast that also. This soup is a real warm winter treat and can be topped off with crushed nuts, breadcrumbs, or grated cheese. Paired with a nice roll or a salad it can easily be a full meal.
Squash-Carrot Soup
AuthorMabDifficultyBeginnerPreheat oven to 230°C, half a squash and remove all the seeds. Drizzle olive oil and choice of seasoning on the squash then place the squash skin side down on a line baking sheet and roast for 40-45 minutes until it is tender when poked with a fork.
Heat a soup pot or dutch oven over medium heat, melt butter or oil and cook onions until they are translucent.
Add the carrots and squash along with seasoning and cook 5 minutes until carrots start to color slightly.
Add stock and allow to simmer over low heat for 20-30 minutes, blend to desired consistency and adjust seasoning.
Ingredients
Directions
Preheat oven to 230°C, half a squash and remove all the seeds. Drizzle olive oil and choice of seasoning on the squash then place the squash skin side down on a line baking sheet and roast for 40-45 minutes until it is tender when poked with a fork.
Heat a soup pot or dutch oven over medium heat, melt butter or oil and cook onions until they are translucent.
Add the carrots and squash along with seasoning and cook 5 minutes until carrots start to color slightly.
Add stock and allow to simmer over low heat for 20-30 minutes, blend to desired consistency and adjust seasoning.