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?
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Creamy Roasted Squash Soup
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Soup, Main
- Method: Oven, Blender
Description
Creamy roasted squash soup combines roasted butternut squash and carrots to make a creamy (but creamless!) paleo and Whole30 compliant soup!
Ingredients
- 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
Instructions
- 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.
Keywords: whole30, soup, easy dinner, vegetarian, vegan
I just wanna slurp that right up.
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Oh my gosh this looks so comforting, easy and delicious! Who knew that something so simple could be so good!!!?
Simple and delicious is what I am all about 🙂 Thanks Rachel!
Gosh I LOVE roasted garlic.. I have been using it nonstop lately. I bet it’s amazing in this soup!
Yes! This was seriously the first time that I ever roasted garlic before and I have been missing out!
Pureed vegetable soup is SO GOOD, and it’s so easy to eat too! I love that you roasted the veggies too.
Thanks Emily! I don’t make it very often, but every time that I do I say “I NEED to do this more!”
Ohhhh my this looks amazing. My favorite restaurant salad has whole roasted garlic cloves in it and it’s genius – roasted garlic is the best! And I can’t believe I’ve never had squash soup before. Definitely need to change that.
Right?! I don’t know why I don’t roast it more often because it makes everything better! And you definitely need to change that – this is so easy and SO good!
O yes, I make a similar soup with just roasted butternut and carrots! The roasting is such key!
It is key – thanks Rebecca!
Writing this down, right now. This is perfection, Ellie!
Thanks Susie – you’re gonna love it!