Roasted Butternut Squash and Carrot Soup
Creamy, satisfying, and flavorful roasted butternut squash and carrot soup. Roasting the vegetables brings out the deep flavors of the vegetables.
Servings 6
Ingredients
- 6 slices bacon, cut in small pieces
- 4 c butternut squash, cubed
- 2 T coconut oil
- 2 stalks celery, sliced
- 4 carrots, chopped
- 6 shallots, chopped
- 3 cloves garlic, crushed
- 4-5 c chicken stock
- 1 tsp maple syrup
- 1 T fresh sage, chopped
- 3 sprigs fresh thyme
- 2 T butter
- salt and pepper to taste
- sour cream for garnish
Instructions
- Melt coconut oil and toss with chopped carrots and butternut squash.
- Sprinkle with salt and pepper and toss again.
- Roast in the oven at 450 for 40-50 minutes until edges start to brown and veggies are fork tender.
- In a soup pot, cook bacon pieces until browned.
- Remove from pan, leaving fat in the pan and drain bacon on a paper towel.
- Add shallots and celery to the bacon fat in the pan and cook until tender and translucent.
- Add seasonings, herbs, and roasted vegetables, and garlic.
- Cook for a minute or two to release aromatics and then add chicken stock.
- Bring to a boil and boil for a few minutes.
- Carefully ladle some of the hot soup into blender, being careful to not fill it over half full. Cover the top with a towel and slowly begin to blend. If you go too fast, the heat will cause it to blow out of the blender and make a mess and you could get burned.
- Once it's blended smooth, pour it back into the pan and ladle some more into the blender and repeat until about 2/3 of the chunks are fully blended. You want to leave a few chunks remaining.
- Add the butter to the soup and stir it in.
- Serve with a dollop of sour cream in each bowl.