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–+ servings
roasted butternut squash in a bowl

Butternut Squash and Carrot Soup

thegranoladiaries
This creamy Butternut Squash and Carrot Soup is full of comforting flavors, perfect for colder days. Vegan, gluten-free, and easy to make, it’s a nutritious, cozy dish everyone will love!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 40 minutes
Course Appetizer
Cuisine American
Servings 6 servings

Equipment

Ingredients
  

  • 1 Butternut Squash
  • 1 Onion
  • 3 Carrots
  • 1 teaspoon Salt
  • ½ teaspoon Pepper
  • 2 tablespoon Oil
  • 3 Cups Veggie Stock

For Topping

  • 1 tablespoon Vegan Yogurt
  • 1 teaspoon Pumpkin Seeds
  • 1 teaspoon Olive Oil

Instructions
 

  • Preheat oven to 425 degrees Farenheit and line a large baking sheet with parchment paper.
  • Cut your Butternut Squash in quarters and your onion in half. Place onion, squash, and carrots on your baking sheet and cover with oil, salt and pepper. Use your hands to make sure everything is coated well.
  • Roast the veggies in the oven for 35 minutes, checking on them halfway. You want them to be soft and caramelized, but not burnt.
  • Allow the veggies to cool for a couple minutes. Scoop the squash out of the skin, and add to a blender with the onion, carrot, and the veggie stock. Make sure you leave an opening in the blender since you are blending hot contents - most blenders have a removable piece in the lid that you can leave open and cover with a kitchen towel. Blend until you reach a desired consistency. If you want a less thick soup, add more broth.
  • Enjoy immediately, or transfer to a pot to heat on the stove for serving later. Or, store in the fridge for up to 4 days.
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