Butternut Squash-Carrot Soup
Rich in fiber, vitamin A, yet relatively light, this soup will be a lovely complement to your meals this week.
1 medium butternut squash (approximately 4 cups)
3 large carrots
½ large onion
4 cloves of garlic
3 Tsp avocado oil
2 tsp salt
1 tsp pepper
½ tsp ground cumin
2.5 cups chicken stock or vegetable broth (if vegan)
1 cup plant milk
Garnish: pumpkin seeds, dairy free yogurt, crushed red pepper
Preheat the oven to 450 degrees F.
Wash, peel, and cube the carrots and butternut squash. Chop the onion into chunks and peel the garlic cloves.
Add everything to a baking sheet and drizzle with avocado, salt and pepper.
Roast for 25-30 min, until the butternut squash feels tender with a fork.
Meanwhile, add vegetable broth, plant milk, and cumin in a blender. Add the roasted veggies and blend until smooth and creamy. Add s/p to taste.
Pour soup into bowls, then garnish and serve! Refrigerate leftovers and eat within 2 days or freeze for later.
Inspired by Healthy Little Vittles