Roasted Butternut Squash and Carrot Soup with Savory Granola
Updated: Aug 8, 2020
Again, I'm starting a blog post by saying I have been super busy and haven't had time to post much! I always want to have the time to sit down and write, but I just can't find time in the day! However, I needed to share this recipe with you because it is perfect for fall and I want you to have it in your recipe book as the weather gets cooler!
I love roasting my fall vegetables before making them into a soup because it gives them such a rich flavor. You can definitely make this soup with other vegetables, but I love butternut squash and carrot together!
I also highly encourage you to try the savory granola! I love adding a crunch to my soup and the savory granola gives this soup both that crunch plus great seasoning!
This soup is perfect for a fall day. I think you'll agree.
Roasted Butternut Squash and Carrot Soup with Savory Granola Ingredients:
For the soup: 2 tbs olive oil 1 medium butternut squash, peeled and cubed 1 bunch of carrots, peeled and chopped 1 yellow onion, diced 1 tbs fresh rosemary, chopped 1 tsp fresh thyme, removed from stems fresh ground black pepper to taste 4 cups vegetable broth
For the granola: 2 cups rolled oats 1/4 cup pepitas 1/4 cup sliced almonds 1/4 cup olive oil 1/4 cup maple syrup 1 tsp garlic powder 1 tsp onion powder 1 tbs fresh rosemary, chopped pinch of cayenne
For the soup: 1. Preheat oven to 425 degrees. 2. Toss squash, carrots, and onion with 1 tbs oil , rosemary, thyme, and black pepper in baking dish. 3. Bake for 50 minutes (or until vegetables are soft) stirring occasionally. 4. Heat remaining tbs of oil in large sauce pan over medium heat. 5. Add garlic and cook for about a minute. 6. Reduce heat to low and add roasted vegetables and vegetable broth 7. Using an immersion blender, blend until smooth (You can pour everything into a regular blender if you don’t have an immersion blender) For the granola: 1. Preheat oven to 325 degrees and line baking sheet with parchment paper 2. Bake granola in oven for 25 minutes stirring once halfway through 3. Let cool completely before serving
Serve soup topped with savory granola and enjoy!