Roasted Garlic Carrot Squash Soup
With its comforting warmth, nutritional benefits, and delightful flavors, this Roasted Garlic Carrot Squash Soup is all about fresh spring cooking. It’s a versatile recipe that allows for customization with different types of squash, making it a staple for any soup lover.
Equipment
- soup pot, baking tray, stove top, oven
Ingredients
- 1 medium onion quartered
- 1 bulb garlic top trimmed
- 4 medium carrots rough chopped
- 1 kabocha squash halved and deseeded
- 3 cups cherry tomatoes
- 2 stalk celery roughly chopped
- 4 tbsp olive oil
- 1 tsp aleppo chili flakes
- 1 tsp curry powder
- ½ tsp cumin
- ½ tsp paprika
- ½ tsp ground coriander
- cracked pepper
- 1 tsp salt more to taste
- 2 cups bone broth
- 2 cups water
Crispy Navy Beans Ingredients
- 1 can navy beans drained, rinsed and patted dry
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cumin powder
- ½ tsp ground coriander
- ½ tsp sea salt
- cracked pepper
- 1 tsp cornstarch
Instructions
- Preheat oven to 400. Place parchment on a large baking tray.
- Add 1 tsp olive oil to the top of the sliced garlic bulb and sprinkle with sea salt. Wrap the garlic in tinfoil.
- Combine all the spices into a small bowl and stir to combine.
- Lightly oil the inside of the squash and sprinkle with some of the spice mix.
- Place the squash cut side down onto the baking tray.
- Add all the remaining vegetables into a bowl, drizzle with 1 tbsp olive oil and remaining spice mix. Scatter the vegetables around the squash. Nestle the garlic amongst the veggies and place in the oven for 50 minutes.
- Once cooked, let the vegetables rest until cool enough to handle.
- Scoop out squash leaving skin behind and add to a blender. Carefully add remaining vegetables to the blender. Squeeze out garlic and add it in.
- Pour in liquids. Place the lid on the blender and blend until smooth.
- Pour into a pot until ready to eat. Check for seasoning. Serve with crispy navy beans and a drizzle of olive oil.
Crispy Navy Beans
- Place parchment onto baking sheet.
- Add dried beans to a medium sized bowl.
- Add spices and cornstarch to a small bowl and stir to combine.
- Sprinkle spice mix over beans and toss to combine.
- Spread beans onto baking sheet and place in the oven. Bake for 20 minutes.
- Beans will crisp up once cool.
Notes
Use whatever squash you have on hand.
This made ALOT of soup so freezing your leftovers is a winning idea.
This made ALOT of soup so freezing your leftovers is a winning idea.