
Roasted Carrot and Butternut Squash Soup
- Servings: 10
- Cooking time: 01:00
- Prep time: 00:30
Ingredients:
2 Medium Butternut squash, peeled, seeds removed and diced into 1” pieces (About 8 cups)
6 medium carrots, peeled and quartered lengthwise
1 medium shallot, unpeeled
1 whole bulb of garlic
4 Tbsp coconut oil, divided
3 celery stalks, diced ( about 1 cup)
2-3 leeks, white and light green part only, rinsed, sliced lengthwise and diced fine (about 3 cups)
1 cup diced sweet or yellow onion
6-8 cups vegetable or chicken stock
1 tsp sea salt
½ tsp ground black pepper
1 tsp smoked paprika
For the Pesto:
4 cloves garlic, peeled
⅔ c walnuts, lightly toasted
2 cups basil
2 Tbsp lemon juice
⅓ c olive oil
½ tsp sea salt
½ tsp ground black pepper
⅔ c shredded romano or parmesan cheese (optional)
For the Roasted Red Pepper Puree:
2 medium red bell peppers
2 tsp olive oil
½ tsp salt
Garnish: Pepitas
Directions:
Full Recipe Link: http://www.pineappleandcoconut.com/recipes/roasted-carrot-butternut-squash-soup/
View complete recipe: HERE