Autumn brings us warmth, comfort, and rich flavors. This Butternut Squash-Carrot Soup is a perfect way to embrace the season’s earthy tones. By roasting the vegetables with Aljeta Extra Virgin Olive Oil, the soup develops a deep, rich flavor. Freshly ground Aljeta sea salt and pepper add a subtle kick, while a splash of coconut milk creates a silky texture—perfect for cozy autumn evenings.
Read below to discover how to prepare this simple yet flavorful Butternut Squash-Carrot Soup, inspired by Albania’s rich traditions and the unique taste of Aljeta olive oil.
Pumpkins play an important role in national cuisines around the world. In Albania, they are an essential ingredient in various traditional dishes, including Byrek me Kungull. This is a savory pie made with phyllo dough and a sweet pumpkin filling, especially popular in the autumn. The dish symbolizes the abundance and togetherness that characterize the harvest season. Additionally, pumpkins represent warmth and comfort, forming the basis of recipes often passed down through generations.
Recipe: Butternut Squash-Carrot Soup
A creamy, autumnal soup with roasted butternut squash and carrots, enhanced with Aljeta Extra Virgin Olive Oil for added flavor depth. Perfect as a starter or main course in the fall.
Cuisine: Autumn, Comfort Food
Course: Starter, Main Course
Keywords: Butternut Squash, Carrot Soup, Autumn, Vegan, Gluten-Free
A delicious, creamy Butternut Squash and Carrot Soup, finished with Aljeta Extra Virgin Olive Oil and a hint of coconut milk. This soup combines autumn flavors into a warming meal.
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