Carrot & Butternut Squash Soup

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.