Roasted squash and carrot soup
With the most beautiful colour and velvety texture, this roasted squash and carrot soup is one of my all-time favourites. Topped with crispy chickpeas for a nice crunch. It's easy to make, tastes divine and freezes well too!
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 almond milk (⅓ cup)
Roasted chickpeas ingredients:
- 400 g tin of 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.
Nutrition
Calories: 269kcalCarbohydrates: 38.8gProtein: 7.9gFat: 9.3gFiber: 9.6g
Tried this recipe?Let us know how it was!