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2 People

INGREDIENTS

  • 0.5 butternut squash, peeled and diced into 1 inch (ish) chunks
  • 1.5 large carrots, peeled and chopped
  • 1.5 shallots, chopped
  • 1 tbsp olive oil
  • 0.5 tsp curry powder
  • 1 cups vegetable broth
  • 0.38 cup unsweetened almond milk
  • Salt and pepper to taste
#

INSTRUCTIONS

  • Preheat oven to 400°
  • Add shallots, carrots and butternut squash to a parchment lined baking sheet and drizzle with olive oil
  • Roast for 30-40 minutes until squash and carrots are tender and lightly browned
  • Add cooked squash carrots and shallots to a sauce pan
  • Add broth and curry powder and simmer for 5 minutes
  • Pour all ingredients into a high speed blender (or use an emulsion blender)
  • Add almond milk and blend until thick and creamy
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