Hearty Roasted Butternut Squash & Carrot Soup

Protein and Fiber Packed Butternut Squash and Carrot Soup

This soup is thiccccccck, naturally sweet, and incredibly creamy without any heavy cream. I think this might be my most filling soup to date. If you like a thinner soup, you could add more chicken stock, or only using half the squash. 

Roasting the butternut squash and carrots with a little honey and olive oil deepens their flavor and brings out the natural sugars, while white beans and silken tofu blend into the broth to create a silky texture and a big boost of protein and fiber.

It’s insanely nutrient dense (8g of fiber a serving) and pairs perfectly with a classic grilled cheese.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 500g carrots, chopped
• 8g olive oil
• 10g honey
• 1 onion, diced
• 4 cloves garlic (peel still on)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp cumin
• 1 tsp smoked paprika
• 2 cans white/navy beans, drained and rinsed
• 16 oz silken tofu
• 5 cups chicken stock
• Optional: tablespoon of ginger simple syrup, fresh grated ginger, or powdered ginger

Directions

1. Preheat oven to 425°F.
2. Peel, seed and cube your squash and carrots. Toss with olive oil, honey, salt, and pepper.  Quarter the onion. Add vegetables to baking sheet with the peel-on-garlic. 
3. Roast for 25–30 minutes, until the vegetables are fork tender and slightly caramelized.
4. Meanwhile, add the broth to a large pot over medium heat, with cumin and smoked paprika. Add the beans and simmer.
5. Add the roasted squash, carrots, and onions to the pot, simmer for 5–10 minutes to meld the flavors. Squeeze garlic out of peel and into pot.
6. Take the pot off the heat and add in the silken tofu.
7. Use an immersion blender (or blend in batches) until the soup is completely smooth and creamy. Optional: add a tablespoon of ginger simple syrup, fresh ginger or powdered ginger.
8. Taste and adjust salt if needed. Serve warm.

Nutrition & Macros Per Serving (1 of 10)

• Calories: 185
• Protein: 11 g
• Carbohydrates: 24 g
• Fiber: 8 g
• Fat: 3 g