Roasted Butternut Squash Soup

kode iklan

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Ingredients

• 2.5 lb butternut squash
• 3 large carrots
• 1 onion (white or yellow)
• 1 TBSP avocado oil (or favorite healthy oil)
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 cup water
• 2 TBSP unsalted butter
• 3 cloves garlic smashed + minced
• 3 cups vegetable broth
• additional salt + pepper to taste

SPICY ROASTED CHICKPEAS

• 15 oz canned chickpeas
• 1 TBSP avocado oil (or favorite healthy oil)
• 1/4 tsp sea salt
• 1/4 tsp smoked paprika
• 1/4 tsp ground cayenne pepper (spiiicy!)
• 1/4 tsp garlic powder
• 1/8 tsp ground cumin
• 1/8 tsp black pepper

Instructions

1. Pre-heat oven to 375 degrees F. Make sure you have two large rimmed baking sheets handy as well as a blender.
2. Drain and rinse your chickpeas and place on a stack of paper towels to dry a bit. The drier the chickpeas the crispier they'll get in the oven. Woot!
3. Cut your squash in half lengthwise and scoop out the seeds. Pierce skin of squash a few times with a knife. Peel and cut your carrots into 3 portions. Peel onion and cut into 8 quarters.
4. Place your squash (cut side down), carrot, and onion on a large rimmed baking sheet (or roasting pan). Drizzle with 1 TBSP oil (extra if desired) and season with 1/2 tsp salt and 1/4 tsp pepper. Pour 1/4 cup of water over the squash. (it will evaporate as the squash roasts)
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Full Instructions : Click Here

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