Roasted Squash and Raw Carrot Soup
- 1 small butternut squash (about 2 1/2 pounds), split lengthwise, seeds removed
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 thyme sprigs
- 2 cloves garlic
- 1 medium onion, finely sliced (about 1 1/2 cups)
- 1 1/2 quarts fresh carrot juice
- 1/4 cup chopped parsley (optional)
- 1/4 cup toasted pumpkin or squash seeds (optional)
- This recipe is vegan
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Butternut squash (about 2 1/2 pounds), small (1)
- Garlic (2 cloves)
- Onion, finely sliced (about 1 1/2 cups), medium (1)
- Parsley (1/4 cup)
- Pumpkin or squash, toasted (1/4 cup)
- Thyme, sprigs (2)
- Cooking & Baking
- Kosher salt and freshly ground black pepper (1)
- Olive oil, extra-virgin (1/2 cup)
- Drinks
- Carrot juice, fresh (1 1/2 quarts)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published February 1, 2012 (1 year ago).
101 people saved this recipe.
