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Roasted Squash and Raw Carrot Soup

J. Kenji López-Alt
  • minutes
  • Serves 2 to 6

INGREDIENTS

1

Butternut squash (about 2 1/2 pounds), small

2 cloves

Garlic

1

Onion, finely sliced (about 1 1/2 cups), medium

1/4 cup

Parsley

1/4 cup

Pumpkin or squash, toasted

2

Thyme, sprigs

1

Kosher salt and freshly ground black pepper

1/2 cup

Olive oil, extra-virgin

1 1/2 qt

Carrot juice, fresh