Roasted Butternut Squash Soup

 2 medium butternut squash 1 large chopped onion 3 cloves crushed garlic 1 medium carrot 1 stalk celery 1 medium potato (optional) 1 tsp salt 2 tbsp olive oil 1/2 cup pumpkin seeds 


 1. Preheat oven to 425F

 2. Prepare the butternut squash & cook for 45 minutes

 3. Clean the rest of your vegetables and saute them

4. Add 5 cups of water, bring to a boil & let it simmer for about 15 minutes

5. Scoop up the roasted squash and add it to your pot of cooked vegetables.

6. Blend in small batches for the perfect creaminess.


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