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Roasted Carrot & Butternut Squash Soup

by Amelia Littlejohn
on 5th June 2019
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

This delicious roasted carrot & butternut squash soup is the most delicious plant-based soup recipe full of nutrients such as vitamin A, beta-carotene, vitamin K, fibre and even plant based protein thanks to the butterbeans. The soup is super thick, creamy and full of flavour. Serve with warm, crusty bread for a perfect meal.


Roasted Carrot & Butternut Squash Soup

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Ingredients

  • 400g carrots
  • 350g butternut squash
  • 800ml vegetable stock
  • 1 X 400g tin butterbeans
  • 1 white onion
  • 8g fresh coriander
  • 2 tbsp olive oil
  • 1 tsp chilli flakes
  • Salt & pepper
Prep Time
Serves
4

Instructions

  1. Pre-heat the oven to 180 degrees celsius

  2. Peel and chop the carrots and butternut squash. Place on a baking tray with 1 tbsp olive oil, salt & pepper. Mix everything together to make sure the vegetables are well coated. Place in the oven to roast for 30 minutes and then leave to cool

  3. Add 1 tbsp olive oil to a saucepan. Chop the onion and add to the heated saucepan, allow to gently cook until brown then remove from the heat and leave to cool

  4. Add the roasted vegetables, softened onion and vegetable stock water to your Ninja Kitchen food processor. Blend for 1 minute

  5. Drain and rinse the butterbeans and add to the blender along with the fresh coriander, chilli flakes and plenty of salt and pepper. Blend again for 1 minute

  6. Pour the smooth mixture into a saucepan and gently heat until hot and ready to serve!

Amelia Littlejohn

My love and passion for vegan food was initially inspired by health problems. After being diagnosed with polycystic ovary syndrome (PCOS) and coeliac disease as well as suffering with mental health issues, I realised my diet needed to change drastically. My symptoms were affecting every area of my life, so I began to look at what food I was putting into my body and educated myself on how nutrition has a direct impact on how we feel, physically and mentally.
Read more posts by Amelia Littlejohn