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Butternut Squash Soup
Serves 4
Ingredients
2
cups
butternut squash cubed
1/3
cup
roughly chopped onions
2
medium
carrots roughly chopped
1
tsp
fresh rosemary
1
tsp
fresh sage
5
whole
garlic cloves (skins removed)
2
Tbsp
olive oil or avocado oil
Salt + pepper to taste
2-3
cups
vegetable broth
1
small
jalapeño deseeded
Optional
Toppings:
4
Tbsp
dairy free plain yogurt
2
Tbsp
pumpkin seeds
2
Tbsp
Fresh cilantro
Instructions
Add everything to a baking dish lined with parchment paper and roast 425°F for 40-45 minutes
Once vegetables are done carefully add everything to a blender
Add 1 cup of vegetable broth at a time and blend
Add more broth if you would like soup thinner
Top with dairy free yogurt, pumpkin seeds, and fresh cilantro
Notes
If you don't have fresh herbs to use, Primal Palate Garlic Herb seasoning is a great alternative to fresh herbs.