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Roasted Squash And Raw Carrot Soup
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Ingredients
- 1 small butternut squash (about 2 1/2 pounds), split lengthwise, seeds removed
- 1/2 cup extra-virgin olive oil
- kosher salt and freshly ground black pepper
- 2 thyme sprigs
- 2 cloves garlic
- 1 medium onion, finely sliced (about 1 1/2 cups)
- 1 1/2 quarts fresh carrot juice
- 1/4 cup chopped parsley (optional)
- 1/4 cup toasted pumpkin or squash seeds (optional)
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Published 2014-09-09 12:12:27 (6 years ago).0 people like this recipe.
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