Roasted butternut squash, red onion, garlic, ginger and sweet potato puréed then topped with cheddar cheese and toasted pumpkin seeds.
I may be a bit biased, but Fall (ahem… Autumn) is my favorite time of the year – especially for food. Summer has great, fresh produce, but there’s nothing quite like cozying up with a stew, baked apples, or roasted veggies. J
ust this weekend, I made homemade baked apples with cinnamon, oats and a drizzle of heavy whipping cream for dessert and oh myyyyyy goodness. It was amazing. It also got me extra inspired to whip up new Level Up Program approved, fall inspired recipes for YOU!
Today I’m sharing my Roasted Veggie + Ginger Spiced Soup. This is perfect for the Gut Healing Guru 🥥, The Athlete 💪🏻, The Hormone Balancing Pro 🥑, The Beauty QWEEN 💅🏻, and Advanced Weight Loss Strategies🥦 Protocols from the Level Up Program.
Grab your sweater, turn on your fireplace, and cozy up with this totally Fall inspired din din!
Spiced Roasted Vegetable Soup
Ingredients
Roasted Veggies
- 5 cups butternut squash cubed
- 1 red onion diced
- 1 teaspoon olive oil
- 1/2 teaspoon cayenne
- pinch of salt
Soup
- 1 teaspoon olive oil
- 6 cloves garlic minced
- 2 tablespoons grated fresh ginger
- pinch of salt
- 1 sweet potato cubed
- 6 cups bone broth
Toppings
- 1/2 cup sharp cheddar cheese grated
- 1/4 cup toasted pumpkin seeds
Instructions
- Preheat the oven to 425.
- On a baking sheet, toss all of the roasted veggies ingredients together. Bake for 30 minutes.
- While the veggies bake, in a large pot over medium heat, add olive oil, garlic, ginger, and a pinch of sea salt. Sauté for 2-3 minutes.
- Add the sweet potato and broth. Bring to a boil and reduce to a simmer, cover and cook for 20 minutes or until you can easily poke through the sweet potato with a fork.
- Add the roasted veggies to the pot. Stir and cook for 5 more minutes.
- Remove from heat. Using an immersion blender or a blender, CAREFULLY blend until smooth.
- Stir the cheese in until melted.
- Serve topped with toasted pumpkin seeds and an optional additional 1 tsp. drizzle of olive oil.
Equipment
Nutrition
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