Roasted Butternut Squash & Carrot Soup - Creamy

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This is a favorite of ours. Yours to Enjoy,JudyRoasted Butternut Squash &

Carrot Soup - Creamy

 

3 Tbsp ground coriander

3 Tbsp ground cumin or cumin seed

3/4 tsp cayenne pepper (optional)

1 1/2 Tbsp marjoram

6 large carrots, peeled and cut into chunks

2 large butternut squash, peeled, seeded and cut into small

chunks

4 Tbsp Canola oil

2 large onion, diced

6 cloves garlic, minced

8-10 cups vegetable broth (reserve 1 cup) or 8 -10 cups water Plus 8-10

Tbsp. Bill's Best Chick-Nish Seasoning or you can use Vegetable/Vegetarian

Bouillon cubes

8 oz. bar of Cream Cheese

sea salt to taste

 

 

Preheat oven to 375 F.

Toast spices and marjoram in a hot dry pan on the stove until they become

fragrant. Stir them frequently.

Toss carrots and squash in 4 Tbsp of the canola oil, spread evenly on 2

baking sheet and roast for 30 minutes in preheated oven, until they soften

and start to turn golden. Remove from heat.

While veggies are roasting, heat remaining oil in a soup pot. Add onions

and garlic and cook until soft and translucent. Add toasted spices, stir to

coat the onions and cook 2-3 minutes.

Add roasted veggies, stir to blend with onion mixture, then add 8-10 cups of

soup stock. Boil, reduce heat and simmer 20 minutes. Remove from heat, put

the bar of cream cheese in the bottom of your Vita-Mix and pour hot soup

over it.

Blend smooth in a Vita-Mix, blender or food processor, and then return to

stovetop. You'll probably have to do this in batches to accommodate the size

of your Vita-Mix/blender/food processor. Add reserved

stock if too thick , season with sea salt and

serve garnished with fresh cilantro.