Creamy roasted butternut squash & carrot soup (dairy-free)
Alright here we go, my first recipe of 2017! I’ve had a very busy last couple of weeks in 2016, including a visit to my family in Belgium for the holidays. I hadn’t actually even cooked anything for those 2 weeks apart from the Christmas day appetisers. So I’m only too happy to be getting back to blogging and cooking! Unlike last year there won’t be many changes on my blog, apart from one thing. I’ll be offering more options for people with allergies and intolerances.
My very first recipe of 2017 is 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.
For some reason I’m very new to making my own soups, having only made 4 soupsbefore (although I do make my beetroot soup every autumn).
I figured it was time to make some more. The first one up: a soup made from roasted butternut squash and a few carrots. I really am over the moon with the result! It is so creamy, not too thick, not too thin but unfortunately I did break my hand mixer while making it.. Oh well, that means I get to buy myself a new, which is always fun too!
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 | |
500ml 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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