Originally Posted by BABY1 Ingredients 5 cups butternut squash, diced (you can also used canned)1 large sweet potato, peeled and diced2 medium carrots, peeled & chopped roughly½ cup white onion, diced2 tbsp minced garlic1 tbsp minced ginger2 tbsp extra virgin olive oil4 cups gluten free, low sodium vegetable broth¼ cup unsweetened almond milk¼ tsp cayenne pepper¼ tsp ground nutmegsalt & pepper to tasteOptional Toppings: nonfat Greek yogurt & sesame seeds Instructions Preheat oven 425 degreesPlace carrots, butternut squash (if not using canned) & sweet potato on a baking sheet lined with parchment paper & spray with nonstick cooking sprayRoast veggies 40 minutes until tenderRemove veggies from the oven & place in a blender or food processor with almond milkPuree the veggies until smoothHeat a large pot over medium heatAdd extra virgin olive oil, garlic, ginger & onionsSaute a few minutes until onions are tenderAdd veggie puree, vegetable broth & spices to the potBring to a boil then cover & simmer for 20 minutesServe immediately with optional toppings as desiredRefrigerate up to one week or freeze up to a month Nutrition Information Serving size: 1 Calories: 194