Roasted Squash, Sweet Potato and Carrot Soup
This Roasted Squash, Sweet Potato, and Carrot Soup is the perfect cozy meal for autumn. Roasting the veggies brings out their natural sweetness, and blending them with stock and vegan cream creates a rich, velvety soup that’s as comforting as it is delicious. Top it with some crunchy chickpeas for a bit of texture, and you’ve got yourself a bowl of pure comfort.
Ingredients
- 1 small butternut squash
- 1 large sweet potato
- 3 carrots
- 2 red onions
- 4-5 garlic cloves
- 1 tsp dried rosemary
- 1 tsp dried sage
- 1 tsp salt
- 1.5 tbsp olive oil
- 600 ml vegetable stock
- 75 ml vegan cream
Instructions
- Peel the squash, sweet potato, carrots and onions and chop into chunks. Place on baking tray and sprinkle over the herbs and salt and drizzle over the olive oil. Don’t peel the garlic add this to the tray in its skin (wrapped in foil)
- Roast in the oven at 180C fan for 30 mins (giving it a shake halfway through)
- Add it all to a large blender (squeeze the garlic out of its skin) with the stock and cream and blend until smooth
Notes
You can either serve as is or add some crunchy chickpeas (simply roast drained chickpeas in a bit of oil and some spices (I used paprika and turmeric) and roast for about 20 mins.