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Spicy Roasted Butternut Squash & Carrot Soup
1 hPara 4Nutri-Score B€€
B
1 h
1 hSpicy Roasted Butternut Squash & Carrot Soup
receta de
KYRA | EASY RECIPES✨🍜🌶️
@kyfitjourney
20 recetas
38 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
butternut squash (peeled and cubed)Frutas y verduras700 g
carrots (roughly chopped)Frutas y verduras2 piezas
red onion (quartered)Frutas y verduras2 piezas
garlic bulb (whole, top sliced off)Frutas y verduras1 pieza
olive oilDespensa15 ml
smoked paprikaEspecias5 g
dried thymeEspecias5 g- ground cuminEspecias5 g
- chilli flakesEspecias5 g
saltEspecias5 g
black pepperEspecias2 g
vegetable stockDespensa900 ml
double creamLácteos100 ml- chilli oil (to serve)Despensa15 ml
- sourdough croutons (to serve)Panadería40 g
por ración
Nutrición
185kcal
- Carbohidratos
- 20 g
- Proteínas
- 3 g
- Grasas
- 11 g
lo que usará
Utensilios
Horno
Bandeja de horno
Olla
Batidora de mano
paso a paso
Preparación
- Paso 1
Prepare the vegetables
- Peel and cube the butternut squash.
- Roughly chop the carrots and quarter the red onion.
- Slice the top off the garlic bulb to expose the cloves.
- Paso 2
Season and roast
- Spread the squash, carrots, onion and garlic bulb on a baking tray.
- Drizzle with olive oil and sprinkle with smoked paprika, dried thyme, ground cumin, chilli flakes, salt and black pepper.
- Toss everything to coat evenly.
- Paso 3
Roast until caramelised
- Roast at 200 °C until the vegetables are tender and golden at the edges.
- Paso 4
Blend the soup
- Squeeze the roasted garlic cloves out of the bulb into a pot.
- Add the roasted vegetables and the vegetable stock.
- Blend until completely smooth.
- Paso 5
Simmer and finish
- Bring the soup to a gentle simmer.
- Stir in the double cream and season to taste.
- Paso 6
Serve
- Ladle the soup into bowls.
- Finish with a swirl of cream, crispy sourdough croutons and a drizzle of chilli oil.
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