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–+ servings

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. 
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Servings: 6
Author: Teri-Ann Carty
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes

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
US Customary - Metric

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.

Nutrition

Serving: 1serving | Calories: 192kcal | Carbohydrates: 23g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 666mg | Potassium: 886mg | Fiber: 5g | Sugar: 8g | Vitamin A: 9403IU | Vitamin C: 40mg | Calcium: 82mg | Iron: 2mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.