Updated: Jan 8
1 butternut squash, cut in half
3 large carrots, cleaned
4 tablespoons olive oil
1 yellow onion, diced
6 cloves garlic, minced 4 tablespoons butter
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 teaspoons red pepper flakes
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
cajun seasoning, to taste
32 ounces vegetable broth
heavy cream, for serving, if desired
crispy sage, for topping, if desired
roasted pumpkin seeds, for topping, if desired
Preheat the oven to 400 degrees F. Clean and cut the squash in half. Clean the carrots. Coat them well in olive oil, place the squash skin side up on a baking sheet. Bake for 35-40 minutes or until soft.
When those are done baking, remove and set aside. In a large soup pot, melt the butter. Add in the onions, rosemary, thyme and seasonings. Saute until the onions are soft, about 15 minutes. Add in the garlic and saute for another 3 minutes.
Add in the vegetable broth and bring to a simmer. Once the veggies are cool, remove the skin from the squash. Slice up the carrots and squash into pieces.
Once the broth is simmering, remove the herbs and add in the squash and carrots.
Using an immersion blender, food processor, or blender, blend until your desired consistency.
Serve hot! I like mine topped with heavy cream, roasted pumpkin seeds, and crispy sage. To make the sage, heat olive oil in a small skillet and fry the sage leaves for about 4-5 minutes until crispy, and drain on paper towels.