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Squash-Carrot Soup

Yields1 ServingPrep Time45 minsCook Time30 minsTotal Time1 hr 15 mins

Ingredients
 1 large squash
 3 carrots, large diced
 1 onion, diced
 800 ml chicken or vegetable stock
 cumin, red pepper flake, salt, pepper, garlic powder, pepper, sage, paprika, fennel
 toppings: hazlenuts, cream, toasted breadcrumbs, parmesan cheese, chopped herbs
Directions
1

Preheat oven to 230°C, half a squash and remove all the seeds. Drizzle olive oil and choice of seasoning on the squash then place the squash skin side down on a line baking sheet and roast for 40-45 minutes until it is tender when poked with a fork.

2

Heat a soup pot or dutch oven over medium heat, melt butter or oil and cook onions until they are translucent.

3

Add the carrots and squash along with seasoning and cook 5 minutes until carrots start to color slightly.

4

Add stock and allow to simmer over low heat for 20-30 minutes, blend to desired consistency and adjust seasoning.

Nutrition Facts

0 servings

Serving size