Roasted Squash Soup with Carrot Puree

A finished example of my Roasted Squash Soup with Carrot Puree recipe.

Roasted Squash Soup with Carrot Puree

Roasted Squash Soup with Carrot Puree Prep


**Recipe: Roasted Squash Soup with Carrot Puree**


**For the Soup base:**
– 1 medium butternut squash
– 2 large carrots
– 1 large onion
– 3 cloves of garlic
– Olive oil
– Salt and pepper
– 4 cups vegetable stock
– 1 cup coconut milk or cream

**For the Drizzle:**
– 1/2 cup extra virgin olive oil
– 2 tsp smoked paprika

**For the Garnish:**
– 2 tablespoons slivered almonds
– 1 green onion
– An extra slice of roasted butternut squash


**Soup base:**
1. Preheat the oven to 200°C (400°F). Peel and deseed the butternut squash, cut it into cubes. Do the same with the carrots.
2. Spread the squash and the carrots on a baking sheet, drizzle with olive oil and season with salt and pepper. Roast for around 30 minutes, or until they’re tender and lightly browned.
3. Dice the onion and garlic cloves. In a large pot, sauté them with olive oil until they’re sweated and fragrant.
4. Add the roasted squash and carrots, then the vegetable stock. Let it simmer for around 15 minutes.
5. Use a blender to puree the soup until it’s smooth. Add coconut milk or cream to get the creamy texture, then season with salt and pepper.

6. Warm the olive oil in a small saucepan over low heat then stir in the smoked paprika. Set aside to cool.

7. Toast the slivered almonds in a dry pan until they’re golden brown.
8. Slice the green onion.
9. Cut an attractive slice of the roasted butternut squash.

10. Pour the soup into bowls, lightly drizzle with the smoked paprika oil, and garnish with toasted slivered almonds, a slice of green onion, and a slice of roasted butternut squash.

**Enjoy your Roasted Squash Soup with Carrot Puree!**

Revel in the earthy flavors of our Roasted Squash Soup with Carrot Puree, an enchanting dish that enchants luxury and class in each spoonful. This resplendent soup is perfected by roasting a carefully selected medium-sized butternut squash and two carrots, doused lightly in olive oil, salt, and pepper to truly enhance their flavors, locking in rich, sweet notes.

As they come to a delightful tenderness, their essence is complemented by an aromatic sauté of onion and garlic sweating joyfully in olive oil. The trio is then united, joined by a hearty vegetable stock broth and left to simmer, marrying together the array of flavors over a gentle heat.

Exquisite creaminess is achieved by whizzing the soup in a blender, folding in a generous pour of coconut milk for a lush, velvety finish. It’s the sort of soup that wraps your taste buds in a warm, velveteen embrace, perfectly seasoned, to taste.

Drizzled on top, like a stroke of culinary genius, is a heavenly concoction of extra virgin olive oil heated gently with a hint of smoked paprika, its mellow spice adding an enigmatic layer of flavor to the soup.

As a playful contrast, you’ll enjoy the textural encounter with crunchy, toasted slivered almonds and a chic slice of green onion. For a grand finale, behold an aerial view of a charming roasted butternut squash perch atop the creamy canvas.

You’re about to experience a symphony of textures, tastes, and tantalizing aromas. Welcome to the moment of indulgence where savory meets luxury, that is the Roasted Squash Soup with Carrot Puree. Enjoy, dear gourmands!