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