Butternut Squash Carrot Soup with Ham

low-carb gluten-free

Flavorful. Cozy. Healthy.


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


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


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


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