Easy Roasted Butternut Squash and Carrot Soup Recipe
This savory roasted butternut squash and carrot soup recipe is so easy to make and makes a great cozy and warm dish for the colder months. This smooth and creamy butternut squash and carrot soup can be served as a starter or a main dish. Make it with stock or simply water. It's naturally gluten free, dairy free and vegan friendly.
Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.
Peel and cut the butternut squash, carrot, celery root, onion, and garlic into small chunks and spread them onto the baking sheet.
Drizzle with olive oil and sprinkle with salt, pepper, and any other desired seasonings (I also like to add a bit of thyme and smoked paprika).
Roast in the oven for about 30 minutes, until all the vegetables are tender. Let them cool a bit.
Transfer the roasted vegetables to a blender (I'm using a blender with a heat resistant glass pitcher) and add enough broth or warm boiled water to cover them. Blend until smooth and creamy. For a little bit of tartness I also like to add some lemon juice or tomato paste.Also you can add 1/2 cup pf coconut cream if you don't mind the coconut taste.
If desired, transfer the soup to a pot on the stove and heat until hot before serving.