There is nothing like some roasted veggies blended up to make a DELICIOUS soup. Thick & delicious roasted butternut squash soup!
Literally 3 steps:
1. Peel & coarsely chop 1 butternut squash, 1 onion, 4 garlic cloves & a big chunk of fresh ginger (my secret and AWESOME ingredient).
2. Throw on a pan, drizzle with 1T avocado or sesame oil, sprinkle with 1-2t cumin, pink salt & pepper. Roast at 450F for about 25 minutes (until the squash is soft & the onion & garlic is starting to crisp at the edges)
3. Blend with 1L tetra pack of organic chicken broth or veggie broth (I had some homemade bone broth in my freezer- score!).
The ginger adds a delicious kick and the cumin. Mmmm cumin.