5 minutes of prep, 45 minutes in the oven and you have a delicious creamy Roasted Butternut Squash and Carrot Soup made with roasted veggies (garlic, onion, carrots, fresh butternut) and apples and heartwarming spices.
Prepare the vegetables. Halve the butternut squash. Remove the pumpkin seeds with a spoon and place the face up on the roasting tray. Peel and and halve the carrots. Peel and halve the onion. Peel the garlic cloves. Wash and halve the apples.
Place the butternut squash flesh side down on the tray. Add the carrots and coat in olive oil.
Roast for 25 minutes, and then add the apple chunks, onion and garlic.
Roast for another 20 minutes. To see if the butternut is roasted pierce through it with a fork. If the fork goes easily in, you can remove it from the oven.
Take a spoon and scrape the flesh of the butternut leaving the skin and add it to a large pot.
Add the carrots, apple, onion, garlic, cinnamon, and cumin plus 3 cups of water and using an immersion blender blend until smooth. (If using a high-speed blender see notes)
If desired, add ¼ teaspoon of cayenne pepper and see how it tastes to you. Add another ¼ teaspoon or more as desired. We tend to use ½ teaspoon in total.
Add to a pot and bring to boil for 2-3 minutes (covered) before reducing to medium heat and serving.
Serve with some crusty bread, feta cheese and fresh herbs.
Notes
If using a food processor/ high speed blender
Add all the ingredients including the water to a blender.
Depending on the size of your blender you may have to do this is a couple times.
Add to a pot and bring to boil for 3 minutes (covered) before reducing heat and serving.
If you use a Vitamix that has a 2L / 32oz cup and it has been life-changing for all our recipes because it is so efficient, easy to clean, and easy to use. It can even heat your soup as well so you can skip the last step.