Butternut Squash Carrot Soup

• servings: 6 servings
• active time: 10 minutes
• total time: 1 hour

Ingredients

1 butternut squash (small, sliced in half and seeded)

2 carrots (large, peeled and roughly chopped)

3 vine ripe tomatoes (halved)

1 yellow onion (roughly chopped)

1 head garlic (top sliced off)

½ inch ginger (optional, minced)

2 cups vegetable broth (or water)

salt and pepper (to taste, generously)

Coconut milk

Red pepper flakes

Fresh herbs

Olive oil

Directions

Preheat the oven to 400F.

On a sheet pan, lay out all listed ingredients apart from the vegetable broth. Sprinkle it with salt and pepper.

Place in the preheated oven, and roast for 40 minutes, until the squash is soft.

When safe to handle, carefully transfer the contents of the sheet pan to a high speed blender, along with two cups of vegetable broth of water. Combine until a smooth soup is formed.

Pour into bowls, and garnish with coconut milk, red pepper flakes and olive oil, as desired.

Nutrition

• Serving Size: 1 g
• Calories: 94.3 kcal
• Total Fat: 0.3 g
• Saturated Fat: 0.1 g
• Unsaturated Fat: 0.13 g
• Sodium: 337 mg
• Total Carbohydrate: 23.3 g
• Dietary Fiber: 4.2 g
• Total Sugars: 6.8 g
• Protein: 2.5 g