Recipes / Carrots Recipes

Carrot Squash Soup

This soup is creamy, sweet-yet-savory, and begs to be topped with your favorite chili crunch.

Ingredients

1 small butternut squash
6 large carrots peeled and chopped
1 onion diced
1/4 cup Olive oil
2/3 Tbsp Salt
2 cups white white
2 quarts water
2 tbsp coconut milk
basil microgreens

Method

  1. Preheat your oven to 325*F
  2. Cut butternut squash in half, place on a sheet tray with parchment paper and roast at 325 degrees until tender.
  3. Once cooked, discard seeds, and reserve the cooked squash to add to soup later.
  4. Heat olive oil in a soup pot, and sautee onions and carrots with salt until translucent.
  5. Deglaze with white wine, cover with 2 qts of water, then add the cooked squash and simmer until the carrots are tender enough to blend.
  6. Blend until super smooth.
  7. Taste and adjust seasoning. The soup may take a splash of vinegar and some honey depending on the sweetness of the vegetables.
  8. Top with your favorite chili crisp, basil micro greens, and a swirl of coconut milk