The Secret to the Easiest Butternut Squash & Carrot Soup You’ll Ever Make!

heavy cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess with fewer calories.

Line the baking tray with parchment paper.

Peel and cube the butternut squash.

Chop the onion and slice the carrots.

Add the chopped onion, sliced carrots, and cubed butternut squash to the baking tray.

Drizzle with olive oil, and season with black pepper and salt.

Place the tray in the oven and roast at 180°C (350°F) for about 20-25 minutes until the butternut squash is soft and can easily be scooped from its skin.

Transfer the roasted vegetables into a blender or food processor.

Add 1 glass of water or vegetable broth to the blender.

Blend until smooth and creamy.

Garnish with a drizzle of coconut milk or cream if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens