Directions
Preheat oven to 375 degree F.
Cut all the veggies (butternut squash, carrots, celery, and onion) into large chunks. Keep the garlic as is. Place all cut veggies and garlic onto a large baking sheet.
Toss all the veggies and garlic with the coconut oil and all the spices (salt, pepper, chili powder, and paprika). Top the veggie mixture with the rosemary leaves.
Roast the veggies for 45-50 minutes until they are a nice, dark golden color. For the last 5 minutes, set the oven to broil setting to get a nice char on the veggies.
In a large pot or dutch oven, pour the vegetable stock and turn the heat to medium. Once the veggie stock is simmering, add the roasted veggies into the pot. Using an immersion blender, puree all the veggies until the mixture is creamy with no large chunks. You can also use a regular blender to puree the soup, just ladle half the batch at a time. Add more vegetable stock to thin out the soup to desired consistency.
Taste for salt and pepper. Enjoy!
Ingredients
Serving Size 6 cups
Servings 1
- Amount Per Serving
- Calories 115
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 4g20%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 847mg36%
- Potassium 532mg16%
- Total Carbohydrate 16g6%
- Dietary Fiber 4g16%
- Sugars 4g
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 375 degree F.
Cut all the veggies (butternut squash, carrots, celery, and onion) into large chunks. Keep the garlic as is. Place all cut veggies and garlic onto a large baking sheet.
Toss all the veggies and garlic with the coconut oil and all the spices (salt, pepper, chili powder, and paprika). Top the veggie mixture with the rosemary leaves.
Roast the veggies for 45-50 minutes until they are a nice, dark golden color. For the last 5 minutes, set the oven to broil setting to get a nice char on the veggies.
In a large pot or dutch oven, pour the vegetable stock and turn the heat to medium. Once the veggie stock is simmering, add the roasted veggies into the pot. Using an immersion blender, puree all the veggies until the mixture is creamy with no large chunks. You can also use a regular blender to puree the soup, just ladle half the batch at a time. Add more vegetable stock to thin out the soup to desired consistency.
Taste for salt and pepper. Enjoy!