Creamy Butternut Squash & Carrot Soup

coconut milk

🥗Healthier: almond milk

💰Cheaper: heavy cream

Almond milk is lower in calories while heavy cream adds richness.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Homemade stock enhances flavor without added cost.

Preheat oven to 400°F and prepare the middle rack. Line a full sheet shallow baking tray with aluminum foil and lightly spread oil with a silicone brush. Season with salt and pepper to taste.

Add 1½ tablespoons oil to the chopped butternut squash and carrots, toss to combine, ensuring all vegetables are in a single layer.

Bake for 35-40 minutes until fork tender.

Remove from oven, allow to cool, and set aside.

In a cold large pot or Dutch Oven, warm ½ tablespoon oil over low to low medium heat.

Add chopped onion, sauté briefly, and season with salt and pepper to taste.

When nearly translucent, add whole garlic cloves, salt, and pepper, and sauté until fragrant.

Add broth to cover contents, stir briefly, and then add half & half, stirring to combine and increase heat to medium.

Blend with a blending stick or cool slightly and blend in batches in an upright blender to desired consistency.

Allow to simmer at medium, stirring as needed for 15-20 minutes. Reduce heat to low, add dried herbs, and stir to incorporate. Add smoked hot paprika, stir to incorporate, and adjust taste as needed.

Cover and simmer for 20 minutes. Turn off the heat, stir to smooth, serve and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens