Sunday, 23 September 2012

Roasted Butternut Squash & Carrot Soup GF SCD



As Autumn approaches I look forward to preparing brightly coloured, nutritious root vegetable soups. While most vegetables are available all year round, for foods which can be considered to be "in season" then I think Autumn is possibly my favourite season of the year. Root vegetables top my favourite vegetable list and they contain all the necessary vitamins and anti-oxidants to give a boost our immune system, protecting us in the cold months ahead.

Roasted Butternut Squash and Carrot Soup GF SCD

1 butternut squash
4 medium carrots
2 medium onions
1 heaped tsp cumin seeds
½ inch piece of fresh ginger
2 cloves garlic crushed
2 bay leaves
6 to 8 sprigs fresh thyme
extra virgin olive oil
sea salt & freshly ground black pepper
filtered water

Set the oven to 180°C. Slice the butternut squash into quarters or sixths and scoop out the seeds.


Place in a roasting pan. Put 2 sprigs of thyme on one side then strip the leaves from the remaining sprigs by holding the stalk at the top and then firmly running the thumb and forefinger of your other hand along the stalk from top to bottom - the leaves should break off as you go. Scatter them over the squash slices, sprinkle with sea salt and about 2 tablespoons of extra virgin olive oil.  


Roast in the oven for 50 to 60 minutes until soft.


Heat a tablespoon of extra virgin olive oil in a large pan. Slice the onions and carrots then tip them into a large saucepan with the cumin seeds. Cook for about 5 minutes until the onions become translucent. Add the chopped ginger and crushed garlic. Continue to cook over a low heat for another 10 minutes, stirring regularly, until the vegetables are softened.  Take off the heat until the squash is cooked.


Peel off the skin and add the roasted squash and the herbs to the pan.


Add the bay leaves and pour enough filtered water into the pan so the vegetables are well covered.


Add the remaining sprigs of thyme, sea salt and plenty of freshly ground black pepper.


Bring to the boil and simmer for about 20 minutes. Remove the thyme stalks and bay leaves then using an immersion blender, blend until smooth adding extra water as required.


If you're on the SCD, why not try one of these bread rolls with your soup :

Rosemary & Garlic Bread Rolls

Sun Dried Tomato, Onion & Garlic Bread Rolls

or some Paprika Roasted Celeriac and Carrots.

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25 comments:

  1. that looks lovely! 2 of my favorite foods!

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  2. Love the additions of carrots to this soup, Vicky! It's a powerhouse of nutrition and deliciousness! :-)

    xo,
    Shirley

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    1. Thank you Shirley! We love carrots, they go in just about everything I make in this house so it's not unusual to see them turning up in most of my soups! x

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  3. What a wonderful Autumn soup! The combination of butternut squash and carrot sounds wonderful together and very soothing on the soul.

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    1. Thank you Laura! It was very soothing!

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  4. This looks really delicious. I happen to have 2 butternut squashes my parents gave me over the weekend. One I had determined to eat as soup, the other roasted with butter, bacon, and brown sugar. I'm going to give this recipe a go for the soup.

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    1. Thank you Jerilea! I love roasted Butternut Squash! Please let me know how you like the soup :)

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  5. Yum ;)
    It's soup day at the PP ~ just sayin' ;D
    *hugs*

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    1. Awesome kind lady, I'll definitely be there!

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  6. I can just taste it already! sweet, rich and smooth...can't wait to try it. Thanks for bringing it to Foodie Friends Friday!

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  7. Hi Vicky,
    Your soup looks so rich and creamy. We have some great Butternuts in our garden right now and this will be a great recipe for us to try. Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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    1. Thank you Miz Helen! You are so lucky to have such a wonderful garden! I wish I had a few butternuts in my garden!

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  8. Thank you for your submission on Nourishing Treasures' Make Your Own! Monday link-up.

    Check back shortly when the new link-up is running to see if you were one of the top 3 featured posts! :)

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  9. I love this combination!! Amazing soup recipe! Thank you for sharing at Fit and Fabulous Fridays. :)

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    1. Thank you Amee! You are so welcome!

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  10. I have vines full of butternut squash in my backyard right now. Can't wait to try this! I would love it if you visited my new Gluten-Free Monday party at OneCreativeMommy.com and linked up this and any other idea you would like to share. I hope to see you there.

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    1. I'm right over! Vines full - awesome! Thank you for popping over!

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  11. YUMMY, perfect for all! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) See you next Friday! Next Friday one lucky blogger will be randomly selected to win a case of Planet Rice! Its yummy! Its gluten free, sprouted and grown in the US. You can link up to 3 entries! The more you link up the better you chances to win! (entries from US only) Cindy from vegetarianmamma.com

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  12. Love the ginger and cumin in this delicious soup! Autumn is my favourite season as well, and this soup is perfect for a cool autumn night. I love the gorgeous colour too :)

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    1. Thank you April! The ginger is perfect in this soup, it adds just the right amount of spicy warmth to the flavour!

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  13. I found this recipe on Pinterest and made it for dinner tonight. It was very good!

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    1. Hi Terry! Glad you liked hit, very nice of you to leave me a message! Thank you!

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