Roasted Butternut Squash Carrot Soup Recipe

This deliciously easy made-from-scratch roasted butternut squash carrot soup is thick and creamy, gluten-free, vegan, and loaded with plant-based nutrients.

Recipe by: Gina Fontana of Healthy Little Vittles

Product Featured: Self-Sharpening Cutlery

INGREDIENTS

Soup:

• 1 medium butternut squash
• 3 large carrots
• 1/2 large onion
• 3 cloves garlic
• 3 tbsp avocado or olive oil
• 2 tsp salt
• 1 tsp pepper
• 2 cups vegetable broth
• 1 cup plant-based milk

Crispy Sage:

• 12 sage leaves
• 1/2-1 tbsp avocado or olive oil

Garnishes:

• Roasted almond slices
• Toasted pumpkin seeds
• Maple syrup (optional)

INSTRUCTIONS

1. Preheat the oven to 450 degrees F.
2. Wash and peel the carrots, then peel and chop the butternut squash into cubes. Chop the onion into chunks and peel the garlic cloves.
3. Place everything on a baking sheet and drizzle with avocado or olive oil, then sprinkle on the salt and pepper. Roast in the oven for 25 to 30 minutes, until the butternut squash can be easily pierced with a fork. Meanwhile, place the vegetable broth and plant milk in a blender. Add the roasted veggies when they are done and blend on high until smooth and creamy.
4. With the oven off, add 1/2 cup sliced almonds to a baking sheet and place in the oven to roast for about 3 to 5 minutes, watching very carefully so they don't burn. Remove from the oven and place in a bowl.
5. Heat a small skillet over medium heat. Add oil, followed by the sage leaves. Toss in the oil and allow them to crisp up. When they start to turn brown, remove and place the leaves on a plate.
6. Spoon the soup into bowls, then garnish as desired and serve! Refrigerate leftovers and eat within 2 days or freeze for another meal.