How To Make Roasted Butternut Squash Carrot Ginger Soup

Perfect for the holidays Tasty Easy (10 minutes of prep!) Creamy Healthy Freezer-friendly

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– 4 cups (20 ounces) butternut squash cubes – 1 lb carrots, sliced into 1/2" discs – 1 yellow onion, quartered – 4 garlic cloves (skin on) – 2 Tablespoons extra-virgin olive oil – 1/2 teaspoon salt – 1/4 teaspoon black pepper

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– 4 cups low-sodium vegetable broth – 1 cup coconut milk, plus more for drizzling – 1 Tablespoon fresh ginger, grated – 1/2 teaspoon cayenne pepper (optional) – 1 cup fresh cilantro, chopped – 2 Tablespoons roasted pumpkin seeds (for garnish)

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Step 1. Preheat oven to 400 degrees F. Arrange two oven racks to be in the upper third and lower third of your oven.

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Step 2. Place the butternut squash cubes on one baking sheet. On another baking sheet, place the sliced carrots, quartered onion, and garlic cloves. Drizzle both pans with olive oil and season with salt and pepper.

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Step 3. Roast vegetables for 30 minutes, flipping once halfway through roasting.

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Step 4. Remove skin from garlic cloves, and add one pan of vegetables to food processor or blender, along with 2 cups of vegetable broth, 1/2 cup of coconut milk, ginger, and cayenne. (You will be puréeing the soup in two batches).

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Step 5. Blend/purée until super smooth and creamy, around 5 minutes. Pour soup mixture into large pot or directly into serving bowls. Repeat blending step with the other sheet pan of veggies, remaining vegetable broth, and coconut milk.

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Step 6. To serve, garnish with a drizzle of additional coconut milk, fresh cilantro, and roasted pumpkin seeds.

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SERVE AND ENJOY!

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