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Spicy Roasted Butternut Squash & Carrot Soup
1 uVoor 4Nutri-Score B€€
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1 u
1 uSpicy Roasted Butternut Squash & Carrot Soup
recept van
KYRA | EASY RECIPES✨🍜🌶️
@kyfitjourney
20 recepten
38 imports
0 keer gekookt
wat je nodig hebt
Ingrediënten
butternut squash (peeled and cubed)Groente en fruit700 g
carrots (roughly chopped)Groente en fruit2 stukken
red onion (quartered)Groente en fruit2 stukken
garlic bulb (whole, top sliced off)Groente en fruit1 stuk
olive oilVoorraadkast15 ml
smoked paprikaKruiden en specerijen5 g
dried thymeKruiden en specerijen5 g- ground cuminKruiden en specerijen5 g
- chilli flakesKruiden en specerijen5 g
saltKruiden en specerijen5 g
black pepperKruiden en specerijen2 g
vegetable stockVoorraadkast900 ml
double creamZuivel100 ml- chilli oil (to serve)Voorraadkast15 ml
- sourdough croutons (to serve)Bakkerij40 g
per portie
Voedingswaarden
185kcal
- Koolhydraten
- 20 g
- Eiwitten
- 3 g
- Vetten
- 11 g
wat je gebruikt
Keukengerei
Oven
Bakplaat
Soeppan
Staafmixer
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 3
Roast until caramelised
- Roast at 200 °C until the vegetables are tender and golden at the edges.
- Stap 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.
- Stap 5
Simmer and finish
- Bring the soup to a gentle simmer.
- Stir in the double cream and season to taste.
- Stap 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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