Butternut Squash Carrot Soup with Ham

low-carb gluten-free

Flavorful. Cozy. Healthy.

Carrot

This silky, creamy soup calls for roasted vegetables (and a whole head of roasted garlic!) for extra depth of flavor.  Mix in smoky ham and top with parmesan cheese or omit it entirely for a vegan version!

prep the ingredients

1

Peel and cut a butternut squash into cubes. Cut the onion and carrot, along with a thin layer off the top of the head of garlic.

roast the vegetables

2

Place the veggies and head of garlic wrapped in foil on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes at 400°F.

make the soup

3

Sauté  the cinnamon and rosemary in the butter. Pour in the broth and bring to a boil. Add in the roasted vegetables. Blend the soup in two batches and transfer back to the pot. Add the cream and ham.

serve

4

Serve the soup with extra ham on top, shaved parmesan cheese and fresh rosemary, if desired.

enjoy!