Roasted Butternut Squash and Pumpkin Soup
This soup screams fall and is an amazing meal prep option. Keeps you full for hours and is low in calories.
Servings: 6
Equipment
- Sheet pan
- Dutch oven or large pot
Ingredients
- 3 Pounds Butternut squash
- 2 Onions
- 2 Carrots
- 2 Garlic bulbs
- Avocado oil spray
- Salt to taste
- Pepper to taste
- 1 TBSP Fresh Thyme Chopped
- 1 TBSP Fresh sage leaves Chopped
- 1 Can Pure pumpkin puree
- 32 Ounces Kettle & Fire vegetable broth
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 1 tsp Paprika
- 1/4 Cup Califia coconut almond milk
GARNISH
- Parsley to garnish
- Fat free Greek yogurt optional
Instructions
- Preheat the oven to 425 degrees.
- Cut the butternut squash in half lengthwise and scoop innards out and place onto a sheet pan.
- Cut the onions in half, peel and place onto the sheet pan.
- Peel the carrots and cut in half and place onto sheet pan.
- Slice the top of the garlic bulb off and place onto the sheet pan.
- Spray everything with avocado oil and season with salt, pepper and freshly chopped herbs.
- Place into the oven for 30 minutes or until squash is tender.
- Once done, scoop the innards of squash out and place into a dutch oven or large pot.
- Add the onions, carrots and squeeze roasted garlic out into the pot.
- Add the vegetable broth and puree with immersion blender.
- Add the pumpkin puree, garlic powder, onion powder and paprika. Blend again
- Pour in the almond milk and serve up and enjoy.