This roasted squash & carrot soup is one of my all time favourites. It’s one that I make quite often and is always on the menu in autumn and winter.
It’s a great one to freeze for easy lunches. The vegetables add such an amazing colour, the spices give a lovely hint of warmth whilst the almond milk adds a nice creaminess.
Simply chop the vegetables and bake for 30 minutes until soft and a bit caramelised. Blend them with stock and almond milk until smooth So simple but tastes amazing.
The spicy chickpeas are something that you can cook whilst the soup is cooking. They are a great addition to all sorts of things. Great on soups like this, or to add to salads or have as a snack. I cook them in a separate baking tray to the vegetables so they stay crispy. They can be cooked at the same time as the veg, so everything is ready at once.
The full list of ingredients you need for the soup is:
- Butternut squash
- Sweet potato
- Carrots
- Red onions
- Garlic
- Dried rosemary
- Dried sage
- Olive oil
- Vegetable stock
- Salt & pepper
For the crispy chickpeas you will need:
- Chickpeas
- Mild chilli powder
- Ground turmeric
- Ground cumin
- Maple syrup
- Olive oil
Give it a try and let me know what you think in the comments.
Recipe tips for roasted squash and carrot soup:
- If you want to up the protein in this recipe, feel free to add a tin of white beans as you blend the soup – they will make it even creamier!
- You can vary the amount of each vegetable you use. The recipe is quite forgiving. For example, if you don’t have any sweet potatoes just add more carrots or add some regular potatoes. Just try and keep the overall quantities the same.
- You don’t need to blend it. If you don’t have a blender you can still make the soup. Simply add to a pan with the stock and milk and use a potato masher to soften the chunks a bit. It will have a slightly different texture but will still taste amazing.
- The recipe freezes very well or alternatively you can store in the fridge for up to 5 days.
- This is a lovely velvety, thick soup. If you prefer a slightly runnier texture, add a bit more stock.
If you enjoyed this recipe, then other soups to try are:
Butternut Squash & Black Bean Soup
Roasted Tomato & Red Pepper Soup
Spicy Lentil Soup with Easy Garlic Croutons
Red Rice & Shiitake Mushroom Soup
Immune Boosting Super Greens Soup
Roasted squash and carrot soup
Equipment
Ingredients
Soup ingredients:
- 1 small butternut squash
- 1 large sweet potato
- 3 carrots
- 2 red onions
- 4-5 garlic cloves
- 1 tsp dried rosemary
- 1 tsp dried sage
- 1 tsp salt
- 1 tbsp olive oil
- 600 ml vegetable stock (2½ cups)
- 80 ml unsweetened almond milk (⅓ cup)
Roasted chickpeas ingredients:
- 400 g tinned chickpeas (14oz)
- ½ tsp mild chilli powder
- ½ tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp sea salt
- 2 tsp maple syrup
- 1 tsp olive oil
Instructions
- Preheat the oven to 180C/350F.
- Peel and deseed the butternut squash and peel the sweet potato, carrots and onions. Chop them all into chunks.
- Place on baking tray and sprinkle over the herbs and salt. Drizzle over the olive oil. Don’t peel the garlic add this to the tray in its skin (wrapped in foil). Roast in the oven for 30 minutes (giving it all a shake halfway through).
- Whilst the veg is cooking, add the drained chickpeas to a baking tray and mix with all the other ingredients. Roast for 25 minutes.
- Add all the roasted vegetables to a large blender (squeeze the garlic out of its skin) with the stock and milk and blend until smooth.
- Season to taste. Serve topped with the chickpeas and some herbs.
Notes
- The nutritional content includes the chickpea topping.
- If you want to up the protein in this recipe then feel free to add a tin of white beans as you blend the soup – they will make it even creamier!
- The recipe freezes very well. Alternatively, you can store in the fridge for up to 5 days.
- This is a lovely velvety, thick soup. If you prefer a slightly runnier texture then feel free to add a bit more stock.
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