Ingredients Needed for Butternut Squash and Carrot Cream Soup
1 small butternut squash cubed
1 large carrot sliced
1 tablespoon vegetable oil
1 onion quartered
3 cups of vegetable stock
1 teaspoon turmeric
2 tablespoons of coconut milk
½ cup heavy cream
pumpkin seeds for garnishing
How to Cook Butternut Squash and Carrot Cream Soup
- Add the butternut squash and carrot on a parchment paper-lined baking tray, season with salt and pepper, drizzle the vegetable oil, then roast for 25 minutes at 360⁰F/180⁰C.
- Transfer to a cooking pot over low-medium heat, add the onion and vegetable stock, and season with salt. Bring to a boil then, after reducing heat, simmer until the vegetables are tender or until reduced.
- Puree the vegetable mixture using a hand blender, add the turmeric, coconut milk, and heavy cream, season with pepper, then puree again.
- Serve in a soup bowl, garnished with pumpkin seeds.