Go Back
Print
Recipe Image
Notes
Smaller
Normal
Larger
Print Recipe
Butternut Squash Veggie Soup
Ingredients
1
medium butternut squash, peeled and chopped
1
medium sweet potato, peeled and chopped
1
red apple, peeled and chopped
1
medium onion, diced
1
cup celery, chopped
1/2
cup carrot, chopped
2
garlic cloves
Avocado oil
1
tsp
cinnamon
1
tsp
nutmeg
3
cups
chicken broth
1
cup
water
Optional toppings: pumpkin seeds, walnuts, pecans, or goat cheese
Instructions
Preheat oven to 370 degrees F.
Take chopped veggies, apple and garlic and place on large baking sheet.
Coat everything with avocado oil.
Sprinkle cinnamon and nutmeg on top.
Roast in oven for 40 minutes or until soft.
Take roasted veggies, apple and garlic and place in a large blender. Add water and chicken broth.
Blend everything until smooth. Adjust seasonings based on preference.
Top with optional toppings.
Serve warm and keep in refrigerator for up to one week.
Notes
*You can make a double batch and freeze half for later use.