Butternut Squash and Carrot Soup
SOUPS ARE GREAT DISHES FOR THE COLDER MONTHS BECAUSE THEY'RE WARMING AND MAKE GREAT LEFTOVERS FOR THE DAYS WHERE DAYLIGHT SAYINGS TIME FEELS LIKE IT CAME WITH A DAILY DOSE OF NYQUIL.
In this post, I'm sharing the recipe for my go-to fall soup, which is packed with flavor and tons of vitamins to keep your immune system functioning at its best.
The main ingredients of the soup are butternut squash, carrots, and sweet potatoes. I make a conscious effort to purchase these ingredients organic, but it's certainly not a requirement. Veggies are veggies - eat them how you can.
The flavor and depth of this soup are developed through multiple stages, so it's essential to give yourself some time in the kitchen to whip this recipe up.
I store leftover soup in the freezer for up to six weeks. When I'm ready to reheat the soup, I let it thaw in the fridge for up to 24 hours then I reheat it on the stovetop.
I often top my soup with chickpeas for a difference in texture. I share the step and ingredients for this step, but it's 100% optional.
The flavor and depth of this soup are developed through multiple stages, so it's essential to give yourself some time in the kitchen to whip this recipe up.
I store leftover soup in the freezer for up to six weeks. When I'm ready to reheat the soup, I let it thaw in the fridge for up to 24 hours then I reheat it on the stovetop.
I often top my soup with chickpeas for a difference in texture. I share the step and ingredients for this step, but it's 100% optional.
The Recipe
This recipe makes roughly five servings and takes approximately 2 hours to prepare.
Ingredients -
1 Whole Roasted Butternut squash, pitted
1 Roasted Jewel Yam Sweet Potato
2 Medium Roasted Carrots
2 Shallots, chopped
6 cloves of garlic, chopped
1 TBSP Smoked Paprika
1/2 TBSP Cinnamon
Dash of Allspice
1 TBSP Hickory Liquid Smoke
1 TBSP Onion Powder
Salt and Black pepper to taste
1/2 TBSP Everyday Seasoning Blend
16oz Coconut milk
3 C Vegetable broth
4 TBSP Coconut oil
2 TBSP MCT oil (optional)
7 Sage leaves and stem
Ingredients for chickpeas (optional) -
1 16 oz can Chickpeas (no salt added), drained and rinsed
1 1/2 TBSP Harissa seasoning
1/2 TBSP Smoked paprika
2 TBSP EVOO
Salt and Cayenne pepper, to taste
Roasting your veggies -
Preheat the oven to 375 degrees.
Line a heavy-bottom baking sheet with alumni foil or a silicone baking mat.
Peel your sweet potato and carrots. Rub them generously with extra virgin olive oil. Place them on the baking sheet.
Cut your butternut squash vertically down the middle. Rub generously with extra virgin olive oil. Place on baking sheet skin side up/flesh side down.
Roast for roughly 45 minutes or until the butternut squash is soft.
Making the soup -
In a heavy bottom pot or dutch oven, melt 3 TBSP coconut oil on medium-low heat. Sweat shallots, garlic, and three chopped sage leave (chopped) for roughly 8 minutes.
Scoop out the flesh of the roasted butternut squash into the pot. Chop roasted sweet potatoes and carrots into 1-inch thick pieces. Place the pieces into the pot. Mix well with shallots and garlic. Increase heat to a medium-high level.
Once all the roasted veggies are added to the pot and mixed well, add your MCT oil, 1 TBSP Coconut oil, 1 1/2 C coconut milk, sage stalk, and seasonings - Smoked Paprika, Cinnamon, Allspice, Hickory Liquid Smoke, Onion Powder, Everyday Seasoning Blend, Salt, and Black pepper. Mix well.
Once everything is mixed well. Add your vegetable broth. Do a few stirs and bring to a boil. Once boiling, lower the heat to low and simmer with a lid on for 20 minutes. Stir occasionally.
After the 20 minutes are up, take out the sage stalk.
Now it's time to turn the ingredients into a soup-like consistency. You can either use an immersion blender (that's what I did) or transfer the pot ingredients to a blender. In order to reach your desired consistency, add the remaining coconut milk and, if necessary more vegetable broth until you've got your desired texture.
*If you used a blender, add the soup back into the pot.*
Once your soup is at your desired texture, continue to simmer over low heat for roughly 10 minutes. Stir frequently.
Chickpea Topping -
Drain and rinse canned chickpeas.
In a bowl, combine olive oil, harissa seasoning, sea salt, cayenne pepper, and smoked paprika. Mix well so that chickpeas are evenly coated.
In a cooking pan on medium heat, add your chickpeas to the pan. They may pop while cooking, that's ok. After the chickpeas have been in the pan for roughly 3–5 minutes, at a bit more oil and increase the heat to high, cook them for 2 minutes, continuously mixing them in the pan. Move from heat and let sit for 3-5 minutes.
