Roasted Butternut Squash and Carrot Soup with Toasted Pumpkin Seeds
This fall-favorite dish is filled with nutrients and is the perfect way to sneak veggies into your meal. The smooth, subtle flavor of carrots and butternut squash pair perfectly with toasted pumpkin seeds for the perfect crunchy topping.
Equipment
- high speed blender
Ingredients
- 1 medium butternut squash
- 4 carrots
- 1 small onion
- 1 small leek
- 3 cloves of garlic
- 2-3 tsp salt
- 1 tsp black pepper
- 1/2 tsp cinnamon
- 1/2 tsp cumin
- 1/2 tsp sweet paprika
- 3 tbsp olive oil
- 2 1/4 cups vegetable broth
- 2 wedges laughing cow cheese can sub for goat cheese or non-dairy option
Toasted Pumpkin Seeds
- 1/4 cup pumpkin seeds
- 1/4 tsp cinnamon
- 1 pinch salt
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Peel the butternut squash, chop in half lengthwise and then into quarters. Chop into 1-2 inch cubes.
- Peel the carrots. Roughly chop the carrots, onion, and leek into large chunks.
- Add the butternut squash, carrots, onion, and leek along with 2 cloves of garlic (leave the skin on while baking) to the lined baking sheet. Add salt, pepper, cinnamon, cumin, and paprika. Drizzle with olive oil and toss until evenly coated.
- Bake for 25-30 minutes at 400 degrees F or until fork-tender.
- Remove from oven and let cool slightly. Remove skins from garlic cloves. To a blender add the roasted vegetables, vegetable broth, and laughing cow cheese. Blend until smooth and creamy.
- Serve warm with toasted pumpkin seeds and a sprinkle of feta cheese.
Toasted Pumpkin Seeds
- Heat a small pan on medium heat.
- Add the pumpkin seeds along with cinnamon and salt to the pan. Let toast for 3-5 minutes or until beginning to brown.