Roasted Carrot & Butternut Squash Soup

Ingredients

• 3 large carrots, peeled and chopped

• 2 cups butternut squash, cubed

• 1 large sweet potato

• 2–3 tbsp olive oil

• 3–4 cups vegetable broth (adjust for desired thickness)

• 1–2 tsp fresh grated ginger (to taste)

• ½–1 tsp sea salt

• ½ tsp celery salt

• Black pepper (optional)

Instructions

1. Roast the Carrots & Butternut Squash

• Preheat oven to 400°F.

• Spread chopped carrots and butternut squash on a baking sheet.

• Drizzle with olive oil, sprinkle lightly with sea salt, and toss to coat.

• Roast for 25–30 minutes, or until tender and slightly caramelized.

2. Bake the Sweet Potato

• Pierce the sweet potato several times with a fork.

• Bake directly on the oven rack (or on a small tray) for 45–55 minutes, until very soft.Tip: You can bake it at the same time as the vegetables!

• Scoop out the soft orange flesh once cool enough to handle.

3. Blend the Base

• Add the roasted carrots, roasted squash, and baked sweet potato to a large pot or blender.

• Pour in 3 cups vegetable broth to start.

• Stir in fresh grated ginger, sea salt, and celery salt.

• Blend with an immersion blender or stand blender until smooth.

  • Add more broth for a thinner soup.

4. Warm & Adjust Seasoning

• Return soup to the pot (if blending separately).

• Warm on low heat for 5–10 minutes.

• Taste and adjust:

  • More ginger for brightness

  • More sea salt or celery salt for depth

  • Black pepper for a hint of spice

Serve With

• A drizzle of olive oil

• Toasted pepitas

• A swirl of coconut milk

• Fresh herbs like parsley or thyme