Roasted Butternut Squash Soup
Servings: 4 servings
Ingredients
- 5 cups cubed butternut squash
- 2 cups carrots cut into 1-inch pieces
- ½ sliced onion
- 5 whole garlic cloves
- 2 tsp avocado oil
- 2 cups of water
- ⅔ cup almond milk
- ¼ tsp ground cinnamon
- 1 pinch ginger
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Preheat oven to 350° F. Add the squash, carrots, onion, and garlic to a baking sheet and drizzle with oil. Season with salt and pepper and toss to combine. Bake for 25-30 minutes, or until squash and carrots are tender.
- Transfer to a pot and add the water, almond milk, cinnamon, ginger. Stir to combine, then bring to a simmer over medium heat. Then reduce heat to low, cover, and simmer for 5-10 minutes.
- Transfer to a blender and blend until smooth.
- Serve with croutons
