Roasted Squash and Raw Carrot Soup
"[Photographs: J. Kenji Lopez-Alt] Note: For the four weeks between January 14th and February 11th, I'm adopting a completely vegan lifestyle. Every weekday I'll be updating my progress with a diary entry and a recipe. For past posts, check here! Note: You can use bottled store-bought carrot juice, but I prefer freshly juiced carrots. 4 pounds of carrots will get you about 1 1/2 quarts of juice. About the author: J. Kenji Lopez-Alt is the Managing Editor of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook...."
INGREDIENTS
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1 small butternut squash (about 2 1/2 pounds), split lengthwise, seeds removed
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1/2 cup extra-virgin olive oil
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Kosher salt and freshly ground black pepper
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2 thyme sprigs
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2 cloves garlic
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1 medium onion, finely sliced (about 1 1/2 cups)
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1 1/2 quarts fresh carrot juice (see note)
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1/4 cup chopped parsley (optional)
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1/4 cup toasted pumpkin or squash seeds (optional)
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