Winter Squash Soup

3 tablespoons avocado or vegetable oil
1 medium butternut squash,
peeled, seeded and diced
4 large sweet potatoes, peeled and diced
6 medium carrots, peeled and diced
2 parsnips, peeled and diced
2 teaspoons brown sugar
1 teaspoon garlic powder
1 teaspoon turmeric
1 teaspoon cinnamon
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons avocado oil
1 large onion, finely chopped
4 white squash or zucchini, cubed
12 cups vegetable broth or water

  • Preheat oven to 400°F.
  • Grease a large baking sheet with oil and arrange butternut squash, sweet potato, carrots and parsnip in a single layer on the tray.
  • Sprinkle with sugar, spices, salt and pepper.
  • Bake for 25-30 minutes or until fork tender.
  • Heat oil in a large pot over medium heat, then add onion and sauté for 10 minutes until translucent.
  • Add white squash and sauté for 10 minutes.
  • Remove pot from heat and add roasted vegetables and 1 cup of broth and blend all the ingredients using an immersion blender.
  • Place pot over low heat, add remaining liquid and stir well until soup is a smooth consistency. Taste soup and add salt and pepper, if desired.
  • Cover pot and simmer for 20-25 minutes

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