Creamy roasted butternut squash & carrot soup (dairy-free)
super easy
4
After a busy summer it’s time to get back to blogging and cooking! I love making a big batch of soup in the colder months, freezing it and then having it as an easy lunch throughout the week. Today’s creamy roaster butternut squash & carrot soup is one I created back in 2017 but I recently decided to reshoot the recipe.
It’s gluten free, vegan, vegetarian and dairy free! And I promise you, you won’t even notice that you’re having soy cream instead of normal one. You can of course just as easily use “normal” cooking cream.
Health benefits
Apart from making you feel all warm and fuzzy inside, this soup is also a good healthy boost! Butternut squash is a well-known source of beta-carotene, a powerful antioxidant that gives orange vegetables and fruits their vibrant color. Once you eat it, it gets converted into vitamin A. Eating beta-carotene can reduce the risk of developing certain types of cancer and can offer protection against asthma and heart disease. But other than that it’s also a great source of potassium and vitamin C.
Butternut squash is also great for your skin because it of its extremely high vitamin A content, which is needed for sebum production that keeps hair moisturized. Vitamin A plays an important role in the growth of all bodily tissues, including skin and hair.
Reviews
Ingredients:
Adjust Servings
4 shallots | |
1 cube of vegetable stock | |
1 butternut squash | |
125ml soy cream | |
4 carrots | |
750ml water (at least) | |
sea salt & pepper | |
olive oil |
Directions
Preheat the oven to 200°C Fan.

Take the squash out of the oven, flip the pieces over and pop back in the oven for another 5 minutes, at 220°C this time.
Slice the carrots up in small chunks, don't make them too thick or your blender might have issues blending them.
Remove the butternut squash skin.
Add soy cream

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