Spiced Roasted Vegetable Soup
Sweet potato, butternut squash, pumpkin seeds, onions, garlic and sharp cheddar cheese.
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
Baking Sheet
large pot
Nutrition
Carbohydrates: 27g | Protein: 17g | Fat: 8g | Fiber: 7g
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