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Vegan: Roasted Squash and Raw Carrot Soup

Vegan: Roasted Squash and Raw Carrot Soup

3 3 3 3 3 5
216
Recipe by
Serious Eats Serious Eats

Ingredients

  • 1 butternut squash (2 12 pounds split lengthwise seeds removed)
  • 12 cup extra-virgin olive oil
  • kosher salt
  • black pepper
  • 2 thyme (sprigs)
  • 2 cloves garlic
  • 1 onion (finely sliced about 1 12 cups)
  • 1 12 qts carrot juice (fresh, note)
  • 14 cup chopped parsley (optional)
Servings
3 servings

Preparation

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Nutrition Facts

Amount Per Serving
Calories 590 Calories from Fat 330
% Daily Value *
Total Fat 36g 55%
Saturated Fat 5g 25%
Trans Fat
Cholesterol 0mg 0%
Sodium 1460mg 61%
Potassium 1950mg 56%
Total Carbohydrate 64g 21%
Dietary Fiber 9g 36%
Sugars 23g
Protein 7g
Vitamin A 2080%
Vitamin C 130%
Calcium 20%
Iron 15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

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