Creamy roasted squash soup combines roasted butternut squash and carrots to make a creamy (but creamless!) paleo and Whole30 compliant soup!
If I could take a bath in a bowl of this soup, I would.
Is that weird? Probably. But whatever. That was my immediate reaction after taking my first bite. And again after my second and third. And before I knew it (read: 12 seconds later) the entire bowl was gone. So yea, if I could just bathe in this soup, life would be GOOD.
This soup was inspired by a recipe from Love and Lemons. Jeanine’s recipes are simple, bright, plant-based, and always delicious. And the simplicity is what really attracted me (along with the bright colors and gorgeous photography). Because, duh.
So I made this soup as simple as possible. Here’s how to do it:
- Roast up some veg. In this case, I roasted butternut squash and carrots.
- Blend with vegetable stock.
- Add olive oil and some seasoning.
Yuuuup. That’s it people.
But the kicker here is the roasted garlic. Ohhhhh my gosh, I don’t know why I don’t roast garlic more often. How come no one told me how magical roasted garlic is?! Seriously it makes the soup. I roasted two cloves in aluminum foil with olive oil, salt, and pepper; and I’m dreaming of that smell as I’m typing this. SO. DANG. GOOD.
Have you made squash soup before? Or roasted garlic?
If you make this Creamy Roasted Squash Soup or any of my other recipes, post a picture on social media and use the hashtag #imhungrybynature for a chance to be featured!
- 1 pound butternut squash, cubed
- 2 pounds carrots, roughly chopped
- 3 unpeeled garlic cloves
- 4 cups (32 ounces) vegetable broth
- 1 Tablespoon apple cider vinegar
- Olive oil
- Salt and pepper
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Spread the butternut squash and the carrots on the baking sheet and drizzle with olive oil and pinches of salt and pepper.
- Wrap the garlic cloves, along with a drizzle of olive oil and a pinch of salt and pepper, in a piece of aluminum foil and place it on the baking sheet with the vegetables.
- Roast for 35 to 45 minutes or until the squash and carrots are tender and just caramelized. Remove from the oven and let cool slightly.
- While the vegetables cool slightly, warm vegetable broth in a medium pot over low heat.
- Add the roasted butternut squash, carrots, and peeled garlic to the vegetable broth. Using an immersion blender, blend until smooth.
- Add the olive oil, apple cider vinegar, and a pinch of salt and pepper and blend. Taste and adjust seasonings as needed.
- Serve with an extra drizzle of olive oil, pepitas, and cilantro.
I just wanna slurp that right up.