Roasted Butternut Squash and Carrot Soup Recipe

Full of hearty veggies, sweet apples, and plenty of spice, this roasted butternut squash and carrot soup is the best quick and easy fall soup recipe!

Ingredients:

– Butternut squash – Carrots – Onion – Garlic – Olive oil

Arrange the butternut squash, carrots, onion, and garlic on a non-stick baking sheet in a single layer, drizzle oil on top, and toss until they are well coated.

Roast the veggies at 375 degrees F for 40-45 minutes or until they are tender, flipping halfway through.

Transfer roasted vegetables to a large pot or dutch oven. Add the broth, apple, ginger, cumin, coriander, salt, and pepper, and bring the ingredients to a boil over medium heat.

Then, reduce the heat to medium-low, cover, and simmer for 10 minutes, or until the apple is fork-tender.

Remove the soup from the heat. Then, using an immersion blender, puree the soup until it’s smooth and no more chunks of vegetables remain.

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