Easy Roasted Butternut Squash and Carrot Soup
This butternut squash carrot soup recipe is incredibly delicious and creamy, packed with protein and roasted fresh veggies.
- Prep Time: 20 minutes
- Cook Time: 40
- Total Time: 1 hour
- Yield: 6 servings 1x
Ingredients
Scale
2.5 lbs butternut squash
2 medium carrots
1 medium onion
2 cloves garlic
2 tsp salt
1/2 tsp black pepper
1 1/4 cup water
1 tbsp chicken bullion
12 oz cottage cheese
2 tbsp olive oil
Instructions
- Peel the butternut squash with a potato peeler and cut it into two.
- Slice in half and remove the seeds from the center.
- Cut into 1-inch cubes and place on the half sheet pan.
- Cut the carrots into small pieces and add them to the same pan.
- Peel the onion and cut it into wedges. Separate the onion layers and place them in the pan with the squash and carrots.
- Peel the garlic and place it in the pan as well.
- Sprinkle salt and pepper, and drizzle with olive oil. Mix and place into a preheated oven at 400°F for 30-40 minutes or until fork-tender.
- Add the roasted veggies to the Ninja blender along with the cottage cheese, water, and chicken bouillon. Blend until creamy.
- Pour the soup into a pot and simmer on low for 10 minutes or so.
- Enjoy with some freshly-baked bread and a salad on the side.
Find it online: https://inthekitchenwithinna.com/butternut-squash-carrot-soup/