Roasted Butternut Squash Carrot Soup
Ingredients:
1 medium butternut squash (approximately 4 cups)
3 large carrots
1/2 large onion
4 cloves of garlic
3 tablespoons avocado/olive oil
2 teaspoons salt, more to taste
1 teaspoon pepper, more to taste
1/2 teaspoon ground cumin
2 + 1/2 cups vegetable broth
1 cup plant milk
Garnishings
dairy-free yogurt, for drizzling
roasted almond slices
crispy sage (sage leaves sautéed in olive/avocado oil)
toasted pumpkin seeds
maple syrup (optional)
Instructions:
Preheat the oven to 450 degrees F.
Wash and peel the carrots, then peel and chop the butternut squash into cubes. Chop the onion into chunks and peel the garlic cloves.
Place everything on a baking sheet and drizzle with avocado/olive oil, then sprinkle salt and pepper. Roast in the oven for 25-30 minutes, until the butternut squash can be easily pierced with a fork. Meanwhile, place the vegetable broth, plant milk, and cumin in a blender. Add the roasted veggies when they are done and blend on high until smooth and creamy. Add more salt and pepper to tasted if desired.
With the oven off, add 1/2 cup sliced almonds to a baking sheet and place in the oven to roast for about 3-5 minutes, watching very carefully so they don't burn. Remove from the oven and place in a bowl.
Heat a small skillet over medium heat. Add 1/2-1 tablespoon olive/avocado oil and then add about 12 sage leaves. Toss in the oil and allow them to crisp up. When they start to turn brown place them onto a plate.
Spoon the soup into bowls, then garnish as desired and serve! If using dairy-free yogurt (which I recommend!) you can water it down to be able to drizzle or just dollop some in the center and then top with other garnishes. Refrigerate leftovers and eat within 2 days or freeze for another meal later on!