Creamy roasted butternut squash & carrot soup (dairy-free)

4 October 2023

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

1.
Preheat the oven to 200°C Fan.
Start by slicing up the butternut squash, no need to remove the skin just yet, it will be a lot easier once it's cooked. Slice hem into discs first and then chop each disk in 3-4 pieces. Try to make it so that most pieces are around the same size, that way they'll all be cooked the same way.
Creamy roasted butternut squash & carrot soup (dairy-free)
Add a splash of olive oil to an oven dish and add your butternut squash along with a few grinds of pepper and a pinch of sea salt. Grill in the oven at 200°C for 20 minutes.
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2.
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.
Let the squash cool down a little bit while preparing the other ingredients.
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3.
Slice the carrots up in small chunks, don't make them too thick or your blender might have issues blending them.
Roughly chop the onions and heat up olive oil in a deep pot. Add the onion first and simmer at medium heat for 3 minutes before adding carrots and stock cube.
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4.
Remove the butternut squash skin.
Add the butternut squash to the pot along with the water and season with pepper and salt.
Continue to cook for 20 minutes, add more water along the way if needed, but don't go overboard or you might end up with a soup that's just too thin and won't taste like much. I used around 850ml in total for my soup.
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5.
Add soy cream
Blend the soup, you can add more water at this stage too if you find it too thick, but do so at 50-100ml at the time, to avoid adding too much water.
Creamy roasted butternut squash & carrot soup (dairy-free)
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