Ingredients

The following ingredients have 4 Servings
  • 5 cups butternut squash (diced)
  • 1 sweet potato (peeled & diced)
  • 2 carrots (diced)
  • 1/2 white onion (diced)
  • 2 tbsp minced garlic
  • 1 tbsp minced ginger
  • 2 tbsp extra virgin olive oil
  • 4 cups low sodium vegetable broth
  • 1/4 cup unsweetened almond milk
  • 1/4 tsp cayenne pepper
  • 1/4 tsp ground nutmeg
  • salt and pepper

Instruction

  • Preheat oven 425 F. Place carrots, butternut squash and sweet potato on a baking sheet lined with parchment paper and spray with avocado spray.
  • Roast the veggies 40 minutes or until tender.
  • Remove the veggies from the oven and cool briefly before placing in a high-speed blender or food processor with the almond milk. Puree the veggies until smooth. Set aside.
  • Heat a large pot over medium heat on the stovetop. Add the extra virgin olive oil, garlic, ginger and onions.
  • Sauté a 2-3 minutes until the onions are tender then add the veggie puree, vegetable broth and spices to the pot. Bring to a boil then cover then simmer for 20 minutes.
  • Serve immediately or store in the refrigerator up to 5 days or in the freezer up to 3 months.