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
Preheat oven to 425F
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
Heat a large pot to medium-high heat and add onion, vegetable broth, cooked vegetables and all seasoning. Bring to a boil.
Lower heat to low-medium and simmer for an additional 10-12 minutes
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