Roasted Butternut Squash Soup
Servings: 6
Ingredients
- 3 lbs butternut squash pre-cut
- 1 sweet potato
- 2 small shallots
- 2 cloves garlic
- avocado oil
- salt and pepepr to taste
- 1 tsp five spice
- 1/2 tsp sage
- 2 1/2 cups vegetable broth
- 1 tsp honey to taste
Instructions
- Roast squash and potato at 350 for an hour with oil, salt, pepper
- At 20 minutes, take out the squash add the garlic and onion and toss before putting back in the oven for 40 more minutes.
- Add everything to blender until smooth- add more broth if needed
- Reheat in a pot over stove just before serving