Thick and creamy roasted butternut squash and carrot soup. Simple, clean ingredients with no added sugar. Dairy-free with almond protein powder as a base. This soup is naturally healthy, full of flavor, and makes a great meal for fall and winter. Vegan. Makes 8 cups of soup.
Course Main Course, Soup
Cuisine American, Autumn Flavors
Keyword Butternut Squash and Carrot Soup, Butternut Squash Soup, Carrots, Protein Powder, Squash
Roast the butternut squash and prepare ingredients:
Preheat oven to 400°F.
Stir together cubed butternut squash with 2 tsp Octonuts almond oil and salt and pepper to taste. Spread onto a large baking sheet and roast for 25-30 minutes until barely fork tender.
Meanwhile, prepare vegetable broth mixture: in a large bowl, whisk the Octonuts almond protein powder into the vegetable broth until smooth. Stir in the nutmeg, ginger and cayenne. Set mixture aside.
Make the soup:
In a large Dutch-oven over medium heat, heat remaining 2 tsp Octonuts almond oil. Add in onions and cook, stirring occasionally, until softened-- 3 to 4 minutes.
Add roasted squash, carrots, vegetable broth mixture, and salt to the pot. Bring to a boil over medium heat.
Reduce heat to medium-low and let simmer, stirring occasionally, for 20 to 25 minutes, until vegetables are tender.
Remove soup from heat and blend with an immersion blender until smooth and creamy.
Store leftover soup refrigerated for up to 5 days.
Notes
For a thinner soup, reduce protein powder to 1/2 cup.
Soup can also be made with a traditional stand blender or food processor. Simply process in batches until desired consistency.