"The colder days are coming and soup season is here. This silky smooth soup has a deliciously warming background from the chilli."
Honey Roasted Carrot and Squash Soup
5
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- Recipe Card
Prep time 10mins
Cook time 50mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 butternut squash, peeled and chopped
- 4 carrots, peeled and chopped
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1/2 teaspoon Chilli Flakes
- 2 cups vegetable stock
- Salt
- Black pepper
Method
Step 1
Preheat oven to 350ºF. Spread vegetables on a baking sheet and drizzle with oil, honey, and chili flakes. Toss to coat. Roast for 30-40 minutes, until lightly browned and softened.
Step 2
Pour vegetable stock into a pot over medium-low heat. Add roasted vegetables and simmer until completely softened. Season with salt and pepper.
Step 3
Blend until smooth.