Butternut Squash & Carrot Soup

Butternut Squash & Carrot Soup

Cozy up with the rich, velvety flavors of this fall-inspired soup!

Recipe and Photos by Alyssa Justice

Serves 4-6

Ingredients

6 cups butternut squash, cubed

2 large carrots, diced

1 shallot, diced

1 garlic bulb, top sliced off

2 tablespoons olive oil

4 cups vegetable broth

1/4 cup heavy cream, plus more for garnish

1 teaspoon salt

1/2 teaspoon cumin

1/2 teaspoon paprika

sprinkle of nutmeg

rosemary sprigs, for garnish

optional: rustic bread

Directions

1. Preheat oven to 400F

2. Toss butternut squash, carrots, and shallot with olive oil. Place on a parchment-lined baking sheet. Drizzle olive oil over the top of the garlic bulb and add it to the baking sheet, sliced top up. Roast in the oven for 30 minutes.

3. Remove vegetables from the oven. Into a Dutch oven, squeeze garlic cloves from the bulb, then add all remaining vegetables.

4. To the garlic and vegetables, add vegetable broth, heavy cream, salt, cumin, paprika, and nutmeg. Blend with an immersion blender (or carefully blend in batches with a regular blender) until smooth. Bring the soup to a boil until it reaches the desired serving temperature.

5. Garnish with heavy cream and top with a fresh rosemary sprig. Optional: Serve with rustic bread for dipping. Enjoy!