Fall is that you?! Whipped up this butternut squash soup in honor of the equinox and it officially being my favorite time of the year! 🙌🏾
- Butternut squash
- Small onion
- 2 cups veggie broth
- 1/2 cup coconut milk
- Season with smoked paprika, turmeric, and garlic powder.
Cube the butternut squash and the onion.
Place both on a pan and drizzle with olive oil and sprinkle with salt. Roast for 30-45 min at 400 degrees.
Once roasted and soft, add the squash and onion to a pot with the veggie broth, coconut milk and spices. Blend with an immersion blender until smooth. Alternatively you can allow the squash to cool and then add all ingredients to a blender.