Prep the Squash
1
Peel butternut squash and remove seeds. Cut into cubes. Place onto a baking sheet. Drizzle with oil and season with salt & pepper. Roast.
Prep other Veggies
2
Peel and slice carrots. Quarter onion. Place onto a baking sheet with garlic. Drizzle with oil and season with salt & pepper. Roast with squash.
Season
3
Add maple syrup, paprika, cayenne, and cumin to roasted vegetables. Add hot veggie stock.
Blend
4
Blend everything in a blender until completely smooth. Or use immersion blender in a pot.
Serve
5
Enjoy the finished butternut squash cream soup as is or make it extra filling by serving over cooked quinoa.
Toppings
6
Top each bowl with toasted pumpkin seeds and chopped cilantro. Optionally, drizzle with a little coconut milk or olive oil.