Vegan: Roasted Squash and Raw Carrot Soup

20120129-roasted-butternut-squash-raw-carrot-soup--4

Course Side Dishes Prep Time 30m Total Time 1 1/2h

Ingredients in this Recipe

1 1/2 quarts fresh carrot juice (see note)
1 medium onion, finely sliced (about 1 1/2 cups)
1 small butternut squash (about 2 1/2 pounds), split lengthwise, seeds removed
1/2 cup extra virgin olive oil
1/4 cup chopped parsley (optional)
1/4 cup toasted pumpkin or squash seeds (optional)
2 cloves garlic
2 thyme sprigs
Kosher salt and freshly ground black pepper

Recipe Preparation

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