Serves a Crowd

Roasted Butternut Squash Carrot Soup

November 28, 2022
1 Ratings
Photo by Gina Fontana
  • Prep time 15 minutes
  • Cook time 25 minutes
  • Serves 6-8
Author Notes

A deliciously easy, 100% made-from-scratch Roasted Butternut Squash Carrot Soup! It’s thick and creamy, gluten-free, vegan, and loaded with plant-based nutrients! —Healthy Little Vittles | Gina Fontana

What You'll Need
  • 1 medium butternut squash, peeled and chopped
  • 3 large carrots, peeled
  • 1/2 large sweet onion
  • 4 cloves of garlic
  • 3 tablespoons olive/avocado oil
  • 2 teaspoons salt, plus more to taste
  • 1 teaspoon pepper, plus more to taste
  • 1/2 teaspoon ground cumin
  • 2 + 1/2 cups vegetable broth
  • 1 cup plant milk of choice
  • Garnishings
  • dairy-free yogurt, for drizzling
  • toasted almonds
  • crispy sage (sage leaves sautéed in olive/avocado oil)
  • toasted pumpkin seeds
  • maple syrup (optional)
  1. Preheat the oven to 450 degrees F. Wash and peel the carrots, then peel and chop the butternut squash into cubes. Chop the onion into chunks and peel the garlic cloves.
  2. Place everything on a baking sheet and drizzle with avocado/olive oil, then sprinkle salt and pepper. Roast in the oven for 25-30 minutes, until the butternut squash can be easily pierced with a fork. Meanwhile, place the vegetable broth, plant milk, and cumin in a blender. Add the roasted veggies when they are done and blend on high until smooth and creamy. Add more salt and pepper to tasted if desired.
  3. With the oven off, add 1/2 cup sliced almonds to a baking sheet and place in the oven to roast for about 3-5 minutes, watching very carefully so they don't burn. Remove from the oven and place in a bowl.
  4. Heat a small skillet over medium heat. Add 1/2-1 tablespoon olive/avocado oil and then add about 12 sage leaves. Toss in the oil and allow them to crisp up. When they start to turn brown place them onto a plate.
  5. Spoon the soup into bowls, then garnish as desired and serve! If using dairy-free yogurt (which I recommend!) you can water it down to be able to drizzle or just dollop some in the center and then top with other garnishes. Refrigerate leftovers and eat within 2 days or freeze for another meal later on!

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