Roasted Squash & Carrot Soup

Serves 4–6

Ingredients

  • 1 medium butternut squash, peeled, seeded and cubed
  • 4 large carrots, chopped
  • 1 medium onion, chopped
  • 3 cloves garlic
  • 2 tbsp olive oil
  • 4 cups beef bone broth or vegetable broth
  • 1 tsp dried thyme
  • ½ tsp ground ginger
  • Salt and pepper, to taste
  • ½ cup heavy cream or coconut milk, optional

Directions

  1. Preheat oven to 425°F (220°C).
  2. Place squash, carrots, onion and garlic on a baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat.
  3. Roast for 30–40 minutes, stirring once, until tender and lightly caramelized.
  4. Transfer the roasted vegetables to a large pot. Add broth, thyme and ginger.
  5. Bring to a gentle simmer for about 10 minutes.
  6. Blend until smooth using an immersion blender, or carefully transfer to a countertop blender.
  7. Stir in cream or coconut milk, if using. Taste and adjust seasoning.

Homestead Tip: Making it for the freezer? Leave out the cream and add it when reheating. Cool the soup completely, portion into freezer-safe containers and leave a little room for expansion.