If you're looking for a warm and comforting meal that's perfect for chilly evenings, this Creamy Butternut Squash and Carrot Soup is the perfect choice. Made with roasted butternut squash, carrots, and cream, this soup is not only delicious but also packed with seasonal flavors that are sure to satisfy your taste buds.
Ingredients:
- 1 medium butternut squash, peeled, seeded, and cut into small cubes
- 3 large carrots, peeled and chopped
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
To start, preheat your oven to 400°F/200°C. In a baking dish, toss the butternut squash and carrots with olive oil, dried thyme, garlic, salt, and pepper. Roast in the oven for 30-35 minutes, or until the vegetables are tender and lightly caramelized.
In a large pot, sauté the onion until translucent. Add the roasted squash and carrots and vegetable broth. Bring to a boil, then reduce heat and simmer for 10-15 minutes. Using an immersion blender or a regular blender, puree the soup until smooth. Stir in the heavy cream and season with salt and pepper to taste.
Serve the soup hot with your favorite toppings, such as croutons, fresh herbs, or a drizzle of olive oil. This Creamy Butternut Squash and Carrot Soup is perfect for a cozy night in or as a starter for a dinner party.