Name: Roasted Butternut Squash Soup
Yield: 4 servings
Ingredients: 1 Butternut Squash; 3 Medium-sized Carrots; 1 head Garlic; 2 Tablespoons Olive Oil; 4 sprigs Thyme, Plus More For Garnish; Salt And Freshly Ground Black Pepper, To Taste; 3 cups Vegetable Broth; 1/2 teaspoons Turmeric; 1/4 teaspoons Smoked Paprika; Greek Yogurt And Goat Cheese, For Garnish (optional)

Servings: 4 persons

1 Butternut Squash
3 Medium-sized Carrots
1 head Garlic
2 Tablespoons Olive Oil
4 sprigs Thyme, Plus More For Garnish
Salt And Freshly Ground Black Pepper, To Taste
3 cups Vegetable Broth
1/2 teaspoons Turmeric
1/4 teaspoons Smoked Paprika
Greek Yogurt And Goat Cheese, For Garnish (optional)

1
Preheat oven to 200u00b0C or 390u00b0F.
2
Peel, pit and roughly chop butternut squash and chop carrots in similar-sized chunks. Cut the tip off the garlic head, exposing the ends of the cloves, so that it's easier for you to peel them later. Transfer the chopped vegetables and the garlic head to a baking dish. Drizzle with olive oil, add thyme sprigs and sprinkle with salt and pepper. Roast for 40 minutes or until golden brown.
3
Transfer to a pot and add warm vegetable broth, turmeric and smoked paprika. Simmer on medium heat for 10 minutes, then pulse in a food processor until smooth.
4
Distribute among bowls. Garnish with Greek yogurt, gooey goat cheese and fresh thyme (optional). Enjoy!

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Roasted Butternut Squash Soup

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