You will need:

  • 1 small delicata squash

  • 1 small butternut squash

  • 1 carrot

  • 1/2 large onion

  • 3 garlic cloves

  • 750ml bone broth (I used chicken)

  • Salt & pepper to taste

To make:

  1. Preheat oven to 425F and line a roasting sheet with parchment paper.

  2. Place the delicata, butternut, carrot, onion and garlic on the sheet and drizzle with avocado oil. Sprinkle salt and pepper (see photo below)

  3. Roast for 20-30 minutes. You will want to check halfway through to ensure the onion and garlic aren’t burning – if so, remove and continue roasting squash.

  4. Once vegetables are soft (prick with a fork and if it goes in without hesitation, its ready), remove and let cool – enough so you can handle and remove skins off squash.

  5. Add all roasted vegetables into to a blender with 500ml of broth.

  6. Blend on high until everything is well combined and smooth.

  7. Trasnfer the blended soup to a soup pot over low heat and add remaining broth.

  8. Taste and season with salt and pepper.

Garnish:

While you puree the soup, place 1/4 cup of pumpkin seeds tossed in coconut oil in the oven to roast. Watch carefully as they will burn quick! Slice some green onion and add with pumpkin seeds on top of your soup for extra deliciousness!

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