Roasted Squash and Raw Carrot Soup

Name: Roasted Squash and Raw Carrot Soup
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Global
Ingredients: 1 kilograms small butternut squash (about , split lengthwise, seeds removed; 1 liters fresh carrot juice (see note); 2 cloves garlic; 4 servings Kosher salt and freshly ground black pepper; 118 milliliters extra-virgin olive oil; 355 milliliters medium onion, finely sliced (about; 59 milliliters chopped parsley (optional); 59 milliliters toasted pumpkin or squash seeds (optional); 2 thyme sprigs

Need a gluten free, primal, and whole 30 soup? Roasted Squash and Raw Carrot Soup could be a tremendous recipe to try. One portion of this dish contains approximately 9g of protein, 32g of fat, and a total of 589 calories. This recipe serves 4. Autumn will be even more special with this recipe. Head to the store and pick up olive oil, carrot juice, squash seeds, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours.

Instructions

Adjust oven rack to upper middle position and preheat oven to 375°F. Coat squash halves with 2 tablespoons olive oil and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Squash

Equipment you will use

Oven

Place on a rimmed baking sheet lined with aluminum foil with cut side facing up.

Equipment you will use

Aluminum Foil

Baking Sheet

Place garlic clove and thyme sprig in each seed hollow. Roast until completely tender and lightly browned in spots, about 1 hour total.

Ingredients you will need

Whole Garlic Cloves

Thyme

Remove from oven and allow to cool slightly. Discard thyme and carefully scrape flesh away from skin. Discard skin.

Ingredients you will need

Thyme

Equipment you will use

Oven

Meanwhile, heat 2 more tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering.

Ingredients you will need

Olive Oil

Equipment you will use

Dutch Oven

Add onion and cook, stirring frequently, until completely tender and lightly browned, about 15 minutes total.

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Onion

Add cooked squash flesh along with garlic cloves. Stir to combine.

Ingredients you will need

Whole Garlic Cloves

Squash

Add carrot juice and just enough water to submerge everything. Bring to a boil then remove from heat.

Ingredients you will need

Carrot Juice

Water

Transfer soup to a blender (if necessary, work in two batches). Start blender and slowly increase speed to high. With blender running, slowly drizzle in remaining olive oil. Continue blending until completely smooth and creamy. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Soup

Equipment you will use

Blender

Reheat soup until simmering and serve immediately, garnishing with additional extra-virgin olive oil, chopped parsley, toasted pumpin or squash seeds, and toasted croutons drizzled with extra-virgin olive oil.

Ingredients you will need

Extra Virgin Olive Oil

Croutons