Squash and carrot soup

Squash And Carrot Soup. Method In a large pan fry the onions in oil until translucent and soft. Brush them or drizzle with rosemary-infused olive oil and maple syrup then sprinkle with salt and pepper. Preheat the oven to 375 degrees F. Roast the butternut squash and carrots.

Line a baking sheet with parchment paper. Pour in wine if using. Cut the butternut squash in half remove the seeds and pulp and place skin side down on the baking sheet. Add the squash carrots stock and 200ml water. Let evaporate for about 30 seconds then pour in chicken broth. Preheat the oven to 375 degrees F.

This silky smooth butternut squash and carrot soup is vegetarian and vegan making it a great recipe for families and friends with varied diets.

Add the carrots and squash to a baking sheet and toss with 3 tablespoons olive oil the balsamic vinegar garlic powder Italian seasoning and salt pepper. Line a baking sheet with parchment paper. Add carrots and cook for 3 minutes or until they start to get soft. 1 carrot medium 12 a butternut squash medium peeled 14 onion 1 garlic clove 1 tbsp Ritual Unflavoured 2 cups veg stock 2 cups water 1 veg stock cube METHOD. Add squash and carrots and stir cooking for a further. Make this soup in the slow cooker to bring to a potluck.