Recipe: Roasted Squash and Carrot Soup


  • 12 ounces butternut squash, peeled and cubed
  • 12 ounces carrots, peeled and chopped
  • 1 1/2 tablespoons extra virgin olive oil, divided use
  • 1 teaspoon fine sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 small garlic cloves, finely minced
  • 1 shallot, finely minced
  • 4 cups filtered water
  • 1 drop Nutmeg Vitality essential oil
  • 1 drop Cinnamon Bark Vitality essential oil
  • 1 drop Black Pepper Vitality essential oil

Serves 4


  1. On a large, parchment-lined sheet pan, toss the cut vegetables with 1 tablespoon of the olive oil, salt, and pepper. Spread in a single layer and bake for 15-20 minutes or until all the vegetables are tender, turning halfway with spatula.
  2. Remove the sheet pan from the oven and set aside.
  3. In a large, heavy-bottomed saucepan, combine the remaining 1/2 tablespoon of olive oil with the garlic and shallots and sweat over low heat for about 1-2 minutes, being careful to not let the mixture brown.
  4. Add the roasted vegetable, water, and Vitality oils and bring to a simmer over medium heat.
  5. Reduce the heat to low, cover, and cook for 20 minutes.
  6. Puree the soup (in batches if needed) in a high-speed blender until the mixture is very smooth and silky. Serve warm.

By Sylvie Shirazi of Gourmande in the Kitchen

Source: The Essential Edge, January 2020

One comment to “Recipe: Roasted Squash and Carrot Soup”
  1. So smooth and delicious!
    Will consider adding a dash of red pepper flakes next time.

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