Butternut Squash Carrot Soup

coconut milk

🥗Healthier: almond milk

💰Cheaper: milk

Almond milk reduces calories while maintaining creaminess.

Cut off the ends of the butternut squash with a big sharp knife.

Peel the butternut squash using a regular veggie peeler, going over it twice if necessary.

Cut the peeled squash in half and remove the seeds using a melon baller or ice cream scoop.

Slice the squash into about 1 inch dice.

Add 4 cups of squash cubes to a baking sheet and season with salt, pepper, and a drizzle of oil.

Toss the squash cubes to ensure they are nicely coated and seasoned.

On a second baking sheet, add 1 lb of peeled and chopped carrots, 3 garlic cloves, and 1 small onion cut into quarters.

Season the carrot mixture with salt, pepper, and a drizzle of oil.

Roast both baking sheets in an oven preheated to 400°F for about 25 to 30 minutes, tossing after 15 minutes for even roasting.

After roasting, add 2 tablespoons of maple syrup or honey, 1 teaspoon of paprika powder, 1/2 teaspoon of ground cumin, and cayenne pepper to the roasted vegetables.

Blend the roasted vegetables using a blender's soup function for 2-3 minutes until smooth, or use an immersion blender in a large pot with broth added.

For the pressure cooker method, add 4 cups of butternut squash cubes, 1 lb of peeled carrot pieces, 1 small quartered onion, and 3 peeled garlic cloves to the pressure cooker.

Pour in 4 cups of vegetable or chicken broth, and season with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of paprika, and 1/2 teaspoon of cumin, plus cayenne if desired.

Place a trivet on top of the vegetables and add a heat-proof bowl with 3/4 cups of raw quinoa seeds and 1 cup of water or broth, seasoning with 1/4 teaspoon of salt.

Close the lid, set the pressure valve to sealing, and cook on high pressure for 4 minutes, allowing 20 minutes for the pot to pressurize.

After cooking, quick release the pressure and carefully remove the bowl with quinoa using tongs or silicone mitts, fluffing it with a fork afterward.

Drizzle 1/2 tablespoon of olive oil over the cooked vegetables in the pressure cooker.

Blend the soup mixture using an immersion blender or transfer to a blender until smooth.

To serve, add about 1/2 cup of cooked quinoa to a bowl and top with the creamy soup, garnishing with roasted pumpkin seeds and chopped cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens