Recipes

Roasted Squash and Carrot Soup

Guest blog and recipe by Jessica Selensky @feastytravels.

Now that cold weather is here, I am always looking for recipes that will warm me up!

While soup can keep you warm, they might not always keep you feeling full.

However, this roasted squash and carrot soup is not only delicious, but hearty and filling too.

This is the perfect recipe to enjoy during the colder months! It is easy to make and great for meal prep throughout the week.

Nutritional Benefits

  • Butternut Squash: High in fiber, contains antioxidants, and is rich in vitamins A, B, and C as well as potassium, magnesium, and calcium.
  • Carrots: Rich in vitamin A which is very beneficial to vision. Studies have also linked carrots to lowering cholesterol. Carrots contain calcium and vitamin K which are important for bone health.
  • Paprika: Contains fiber which is good for digestion and is also anti-inflammatory.
  • Garlic: May lower blood pressure and boost your immune system. Garlic may also reduce the likelihood of memory problems.
  • Onion: Contains many antioxidants, may help with heart health and blood sugar regulation.
  • Honey: May help prevent heart disease, lower blood sugar and reduce cholesterol.
  • Chicken Broth: High in protein, vitamins and minerals
  • Just Thrive Probiotic: Supports digestive, immune and total-body health. It also can help improve bloating, gas and constipation. (A great and easy way to support your gut health!)

Roasted Squash and Carrot Soup

Prep Time: 15 minutes
Cook Time: 35 minutes (per batch)
Total Time: 50 minutes
Servings: 14 pancakes
Diet: Gluten-free
Course: Lunch or dinner

Ingredients

Directions

  1. First, let's roast the vegetables. Preheat the oven to 400 degrees F.
    Line a baking pan with aluminum foil and spray with non-stick cooking spray
  2. Add the cubed squash, prepared carrots, and onion.
  3. Spray the top of the vegetables with cooking spray or brush with oil.
  4. Wrap the garlic in aluminum foil, and add to the tray.
  5. Bake in the oven for 35–40 minutes or until vegetables are soft.
  6. (Optional) While the vegetables are roasting, make the rice, quinoa, or another grain to pair with the soup.
  7. Once the vegetables are done in the oven, remove and let sit for about 5–10 minutes.
  8. Add the broth, paprika, cumin, Just Thrive Probiotic capsules, honey, butternut squash, carrots, onion, and garlic to a blender.
  9. Blend until smooth and creamy.
  10. Add extra broth if you want it to be thinner.
  11. Pour over the rice.
  12. Grab a spoon and enjoy!

Storage Instructions

Store in an airtight container in the fridge for up to 5 days.


Stay cozy and warm!
 
Love, Jessica

Mix In a Little Gut Love This Winter

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