Roasted Carrot & Butternut Squash Soup

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Who doesn’t like warm creamy butternut squash soup? Well, think of that and then add the sweetness of carrots. I could drink this soup hot or cold at any time of the day. Carrots and butternut squash are so sweet that you don’t even need to add sugar to the recipe. Just think of all the Vitamin A you will be eating.

You will need:

  • 1 medium butternut squash chopped into cubes
  • 1 onion
  • 1 cup chopped carrots
  • 1 tbsp garlic powder
  • 1/2 tbsp nutmeg
  • 2 tbsp cinnamon
  • 6 cups water
  • 1/2 cup almond milk

Take the onion and chop it. Place it in a pan with some olive oil and let it cook for a few minutes.

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Then take the onion and transfer it to a larger pot along with the chopped butternut squash and carrots. Let them brown for a few minutes, stirring the vegetables gently.

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Then place the water, nutmeg, cinnamon, garlic powder into the pot as well. Cook for 25-30 minutes until all the vegetables are cooked. Let it cool so you can puree the mixture in a blender or nutri bullet in batches. At the end add the 1/2 cup almond milk to give it a nice creamy finish. Top with dried cranberries.

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One Comment Add yours

  1. Alan Gold says:

    This will be incredible with the next snowstorm! Another great recipe!

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