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Roasted Squash and Raw Carrot Soup Recipe

Name: Roasted Squash and Raw Carrot Soup Recipe
Prep time: 15 min
Cook time: 30 min
Cuisine: American
Ingredients: 1 large butternut squash, peeled and cubed; 1 onion, diced; 1 teaspoon ground cumin; 1/4 cup heavy cream; 2 cloves garlic, minced; 2 large carrots, peeled and grated; 2 tablespoons olive oil; 4 cups vegetable broth; Salt and pepper to taste

Category
Soups and Stews
Cusine
American

What do you need?

How to make?

Ingredients

1 large butternut squash, peeled and cubed

2 tablespoons olive oil

Salt and pepper to taste

2 cloves garlic, minced

1 onion, diced

4 cups vegetable broth

1 teaspoon ground cumin

2 large carrots, peeled and grated

1/4 cup heavy cream

Directions

Adjust oven rack to upper middle position and preheat oven to 375 degrees 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 skin.

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