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Ingredients

  • 5 cups butternut squash, diced (you can also used canned)
  • 1 large sweet potato, peeled and diced
  • 2 medium carrots, peeled & chopped roughly
  • ½ cup white onion, diced
  • 2 tbsp minced garlic
  • 1 tbsp minced ginger
  • 2 tbsp extra virgin olive oil
  • 4 cups gluten free, low sodium vegetable broth
  • ¼ cup unsweetened almond milk
  • ¼ tsp cayenne pepper
  • ¼ tsp ground nutmeg
  • salt & pepper to taste
  • Optional Toppings: nonfat Greek yogurt & sesame seeds



Instructions


  1. Preheat oven 425 degrees
  2. Place carrots, butternut squash (if not using canned) & sweet potato on a baking sheet lined with parchment paper & spray with nonstick cooking spray
  3. Roast veggies 40 minutes until tender
  4. Remove veggies from the oven & place in a blender or food processor with almond milk
  5. Puree the veggies until smooth
  6. Heat a large pot over medium heat
  7. Add extra virgin olive oil, garlic, ginger & onions
  8. Saute a few minutes until onions are tender
  9. Add veggie puree, vegetable broth & spices to the pot
  10. Bring to a boil then cover & simmer for 20 minutes
  11. Serve immediately with optional toppings as desired
  12. Refrigerate up to one week or freeze up to a month



Nutrition Information
Serving size: 1 Calories: 194