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Surprisingly sweet, this roasted carrot and squash soup Chef Wolfman cooked up hits the mark with a hint of heat and can be served hot or cold.

Sweet Roasted Carrot and Squash Soup
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  • 1 ½ cups (750 mL) carrots, peeled, medium diced
  • 1 medium (4 cups/1 L) butternut squash, medium diced
  • 1 cup (250 mL) onions, medium diced
  • 3 cloves garlic, crushed
  • Pinch chili flakes
  • ½ tsp (2.5 mL) salt
  • ¼ tsp (1 mL) ground black pepper
  • Pinch ground cloves
  • 2 Tbsp (30 mL) sunflower oil
  • 4 cups (1 L) vegetable stock
  • 1 Tbsp (15 mL) chopped sage
  • 1 Tbsp (15 mL) chopped mint, divided
  • 1 Tbsp (15 mL) maple syrup
  • 1 tsp (5 m) red wine vinegar
  • 2 Tbsp (30 mL) hazelnuts, lightly toasted


  1. Preheat oven to 375F (190C).
  2. In a mixing bowl, combine the carrots, squash, onions, and garlic. Sprinkle with chili flakes, salt, pepper, and cloves. Combine. Drizzle with sunflower oil, and mix well.
  3. Roast in the oven on a parchment paper lined baking sheet for 30 minutes.
  4. Transfer vegetables to a stock pot and add the vegetable stock, sage, ½ Tbsp (7.5 mL) of mint, maple syrup, and red wine vinegar, and bring to a boil. Lower heat and simmer for 15 minutes, stirring frequently.
  5. Using an immersion blender, blend the soup until smooth. Taste to adjust salt and pepper. Simmer again for 5 minutes to return soup to serving heat.
  6. Serve in a bowl and garnish with some toasted hazelnuts and remaining mint.

Recipe by Chef Wolfman



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