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Roasted Butternut Squash Carrot Soup
Ingredients
- 1 butternut squash small, sliced in half and seeded
- 2 carrots large, peeled and roughly chopped
- 3 vine ripe tomatoes halved
- 1 yellow onion roughly chopped
- 1 head garlic top sliced off
- ½ inch ginger optional, minced
- 2 cups vegetable broth or water
- salt and pepper to taste, generously
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Directions
- Preheat the oven to 400F.
- On a sheet pan, lay out all listed ingredients apart from the vegetable broth. Sprinkle it with salt and pepper.
- Place in the preheated oven, and roast for 40 minutes, until the squash is soft.
- When safe to handle, carefully transfer the contents of the sheet pan to a high speed blender, along with two cups of vegetable broth of water. Combine until a smooth soup is formed.
- Pour into bowls, and garnish with coconut milk, red pepper flakes and olive oil, as desired.
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