Recipe Name Roasted Butternut Squash Soup Submitted by Guest Recipe Description The Perfect butternut squash soup with plenty of natural sweetness, a bit of spice, and unbelievably creamy textures. Simple methods and just 10 ingredients required for this dreamy soup perfect for the holidays and beyond. Quantity 0 Quantity Unit Prep Time (minutes) 10 Cook Time (minutes) 40 Ready In (minutes) 50

Ingredients Amount Measure Ingredient 5 cup, cubes butternut squash peeled, seeded, & cut into 1\" cubes (3 Lb squash) 2 cups, chopped Carrots 1 cup, chopped Onion, chopped 5 cloves garlic Clove 2 teaspoons avacado oil 2 teaspoons maple syrup 2 dash salt 2 dash black pepper 1 1/2 cup broth, vegetable 2/3 cup coconut milk 1/4 teaspoon cinnamon, ground 1/8 teaspoon nutmeg 1/8 teaspoon cayenne pepper 1 cup croutons 1 cup pumpkin seeds (roast 10 minutes in oven for more crunch) Steps Sequence Step 1 Heat oven to 400 degrees F (204 C). Line two baking sheets with parchment paper (as original recipe is written // adjust as needed if altering serving size). 2 Add cubed squash, carrots, onion, and garlic to the baking sheet and drizzle with oil and maple syrup. Season with salt and pepper and toss to combine. Bake for 25-30 minutes, or until squash and carrots are tender. 3 Transfer to a large pot or Dutch oven and add vegetable broth, coconut milk, cinnamon, nutmeg (optional), and cayenne (optional). Stir to combine, then bring to a simmer over medium heat. Then reduce heat to low, cover, and simmer for 5-10 minutes to allow the flavors to meld. 4 Use an immersion blender or carefully transfer mixture to a high-speed blender (that’s safe for hot foods) and blend until creamy and smooth. If you prefer thinner soup, add more vegetable broth at this time. 5 Taste and adjust flavor as needed, adding salt and pepper to taste, maple syrup for sweetness, cinnamon for warmth, nutmeg for nuttiness, or cayenne for heat. 6 Enjoy as is, or top with toasted pepitas (pumpkin seeds) or croutons and an extra drizzle of coconut milk (optional). Store cooled leftovers covered in the refrigerator for up to 4-5 days, or in the freezer up to 1 month. Reheat on the stovetop over medium heat (or microwave) until hot.