Roasted Butternut Squash and Carrot Soup

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.

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.

Pour in the coconut milk, and puree again until the soup has achieved a creamy and smooth texture.

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