Roasted Squash and Raw Carrot Soup Recipe

Serious Eats
Serves: 4 Save

Ingredients (9)

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

Directions

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Pumpkin Spice Margarita

The Bar

Ingredients (9)

  • 1.5 oz. Casamigos Reposado Tequila
  • 5 oz. Almond Liqueur
  • 1 oz. Fresh Lemon Juice
  • .75 oz. Honey Syrup
  • 2 Heaping Bar Spoons Organic Canned Pumpkin
  • 1 Pinch Cinnamon
  • 1 Pinch Nutmeg
  • Optional: 2 Dashes Orange Bitters
  • Garnish Dehydrated Half-Moon Orange Slice, 2 Charred Sage Leaves and Nutmeg
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