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Carrot Squash Soup
Ingredients
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 2 pounds squash, such as butternut, acorn, or Hubbard, halved, seeded, and cut into large pieces
- 4 large carrots, scrubbed and quartered
- 1 onion, quartered
- 1-1/2 cups chicken or vegetable broth, homemade or low-sodium canned
- 1 teaspoon cinnamon, preferably Vietnamese, plus more to taste
- 1/2 teaspoon turmeric
- 1/4 teaspoon freshly grated nutmeg, plus more to taste
- Freshly ground black pepper to taste
Directions
- Heat your oven to 425°F. Coat a large baking sheet with the olive oil and add all the vegetables, with the squash pieces skin side up.
- Roast for 30 minutes, flip the vegetables with a spatula, and roast for another 20 minutes.
- Once the vegetables are cool enough to handle, scrape all the squash flesh from its skin and transfer to your food processor along with the carrots, onions, 1 cup of the broth, and the spices.
- Pulse a few times, adding more liquid as needed until it reaches a purée consistency.
- Taste and add more cinnamon and/or nutmeg as desired.
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