Roasted Carrot and Butternut Squash Soup with Cheese Crisps
This delicious roasted carrot and butternut squash soup is thick and hearty with a velvety texture. Served alongside cheese crisps, this soup is perfect for a cool night.
Servings: 4
Calories: 462kcal
Equipment
- Sharp knife
- Chopping Board
- 2 Large Baking Dish
- Large casserole pot
- Baking Tray
- Parchment paper
- Immersion blender
Ingredients
- 1.6 kg butternut squash peeled, de-seeded and cubed
- 500 grams carrots cut into 2-inch pieces
- 1 large brown onion peeled and quartered
- 3 tablespoons extra virgin olive oil
- 1 head garlic sliced in half crossways
- ½ teaspoon sea salt finely ground
- Cracked black pepper to taste
- 4 sprigs fresh thyme stems removed
- 2 1/2 cups chicken stock or vegetable stock
Cheese Crisps
- ½ cup grated cheddar cheese firmly packed
Instructions
- Preheat the oven to 200 degrees Celsius. Grease a large baking dish with olive oil.
- Add the butternut squash cubes, carrot pieces and quartered onions to the baking dish. Drizzle with the olive oil and add the salt, pepper and dried rosemary. Toss to coat evenly and then spread out into an even layer.
- Nestle the halved garlic heads into the vegetables and then place the tray into the oven to roast for one hour. After one hour, remove from the oven and reduce the oven temperature to 180 degrees Celsius.
- Meanwhile, to make the cheese crisps, line a baking tray with parchment paper. Sprinkle the cheese over the parchment paper so that it is spread out but not too much. Place the tray into the oven and bake for 10 minutes or until the cheese is melted and golden brown all over. Remove from the oven and set aside to cool before breaking into large pieces.
- While the cheese crisps are baking, add the roasted carrot, butternut squash and onions to a large casserole pan. Once the garlic is cool enough to touch, squeeze the roasted garlic out of the skin and into the pan.
- Add the chicken stock and fresh thyme leaves to the pan and bring to a boil. Once boiling, reduce to a simmer for 5 minutes. Turn off the heat and use an immersion blender to blend until smooth and creamy.
- Serve topped with the cheese crisps, cracked black pepper and some fresh thyme leaves.
Video
Notes
Nutrition facts are an estimate only.
Serving Suggestions
Serve alongside grilled cheese for a more filling and complete meal. Swap the cheddar crisps for homemade croutons to make completely dairy free.Nutrition
Calories: 462kcal | Carbohydrates: 70g | Protein: 13g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 19mg | Sodium: 703mg | Potassium: 2065mg | Fiber: 12g | Sugar: 19g | Vitamin A: 63597IU | Vitamin C: 98mg | Calcium: 363mg | Iron: 4mg