Butternut Squash and Sweet Potato Soup



Ready in 50-55 minutes

Serves 7 servings


Ingredients

  • 1 large butternut squash, cubed

  • 1 medium sweet potato, peeled & cubed

  • 2 large carrots, chopped

  • 2 tbsp avocado oil

  • 1 small red onion, diced

  • 3 cups vegetable broth

  • 1 tbsp turmeric

  • 1 tsp paprika

  • 1 tsp ginger

  • 1 tsp garlic powder

  • ½ tsp cumin

  • ½ tsp cayenne pepper

  • Salt & pepper to taste

Preparation

  1. Preheat oven to 425F

  2. Toss prepared butternut squash, sweet potato and carrots with 2 tbsp avocado oil, salt & pepper. Transfer into preheated oven on baking sheet and cook for 30-35 minutes

  3. Heat a large pot to medium-high heat and add onion, vegetable broth, cooked vegetables and all seasoning. Bring to a boil.

  4. Lower heat to low-medium and simmer for an additional 10-12 minutes

  5. Transfer mixture to a large blender, blend until smooth, and enjoy!

Tip

Garnish with fresh parsley, or to be really fancy, roast some paprika-seasoned chickpeas in the oven and sprinkle on top for an extra kick of flavor