Roasted Butternut Squash Soup

Roasted Butternut Squash Soup - Living with Ivey

Description

One sheetpan, one sauce pan, one blender and 7 total ingredients create this rich, creamy delicious purée.

Ingredients

  • butternut squash, peeled and diced into 1 inch (ish) chunks
  • large carrots, peeled and chopped
  • shallots, chopped
  • tbsp olive oil
  • tsp curry powder
  • cups vegetable broth
  • 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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