Roasted Butternut Squash Soup is simple and comforting for fall. This creamy soup with pepitas is delicious. Vegan, creamy soup!
Ingredient
– 4 Tablespoons olive oil– 1 onion– 2 cloves garlic– 1 teaspoon sugar– 1 teaspoon cumin– 1/2 teaspoon chile powder– 1 Tablespoon paprika– 1 butternut squash– 1 large sweet potato– 1 large carrot– 1 Tablespoon fresh rosemary– Salt and pepper– A handful of pepita– 8 cups vegetable broth
Direction
1
Preheat oven to 375. Foil a baking sheet generously. Include butternut squash and sweet potatoes. Add olive oil to the potatoes and mix with your hands. Salt and pepper to taste; add rosemary sprigs.
2
Foil the pan and fold the sheets.
Bake the vegetables in this foil pouch for 45 minutes until tender.
3
Add 2 tablespoons olive oil, onion, garlic, and sugar to a large pot over medium heat and caramelize.
4
Scoop the roasted butternut squash, sweet potatoes, and carrot into the pot with the caramelized onions after roasting.
5
Use spices and salt and pepper to taste. Add broth and simmer 30 minutes. Blend or use an immersion blender to puree until smooth. Add water if too thick. Season to taste. Add pepitas and spice.