Skip to content
Menu
Spicy Roasted Butternut Squash & Carrot Soup
Starter

Spicy Roasted Butternut Squash & Carrot Soup

1 hServes 4Nutri-Score B€€
from @kyfitjourney38 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • butternut squash (peeled and cubed)Produce700 g
  • carrots (roughly chopped)Produce2 pieces
  • red onion (quartered)Produce2 pieces
  • garlic bulb (whole, top sliced off)Produce1 piece
  • olive oilPantry15 ml
  • smoked paprikaSpices5 g
  • dried thymeSpices5 g
  • ground cuminSpices5 g
  • chilli flakesSpices5 g
  • saltSpices5 g
  • black pepperSpices2 g
  • vegetable stockPantry900 ml
  • double creamDairy100 ml
  • chilli oil (to serve)Pantry15 ml
  • sourdough croutons (to serve)Bakery40 g

per serving

Nutrition

185kcal

Carbs
20 g
Proteins
3 g
Fat
11 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking tray
  • Stockpot
  • Immersion blender

step by step

Method

  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.
    Step 1

  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.
    Step 2

  3. Roast until caramelised

    • Roast at 200 °C until the vegetables are tender and golden at the edges.
    Step 3

  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.
    Step 4

  5. Simmer and finish

    • Bring the soup to a gentle simmer.
    • Stir in the double cream and season to taste.
    Step 5

  6. Serve

    • Ladle the soup into bowls.
    • Finish with a swirl of cream, crispy sourdough croutons and a drizzle of chilli oil.
    Step 6
Get Mezze