Roasted Butternut Squash and Carrot Soup

Fall is here … Finally!  Okay I am in California and we have been having some extremely hot weather, but we have had few days of chilly cold and some sprinkles.  With that said, I was so excited to head into the kitchen yesterday afternoon and whip up some soup.  I just happen to have a butternut squash sitting around and plenty of ingredients to make some, so I decided to do this … Roasted Butternut Squash and Carrot Soup Ingredients 1 Butternut Squash 2 -3 Carrots 3 tbsp Olive Oil {I like Extra Virgin} 2 tbsp Cinnamom 2 tbsp Nutmeg 1 tbsp Fresh Grated Ginger {you can substitute for powdered ginger} Dash of Kosher Salt Dash of Ground Pepper 3 Cups of Vegetable Broth {low sodium} 1 Cup Coconut Milk Plain Greek Yogurt *Note* Keep your ginger in the freezer, it will last longer and be easier to grate…  Read More…

Creamy Roasted Tomato and Carrot Soup

It is always time for soup, no matter what the weather is.  I don’t know about you, but the moment pre-season football starts it is the time I go into  “Fall” mode and that means soup, comfort {healthy way} and getting cozy.  The days are still warm but with a light cool down early evening I don’t mind standing over the stove while creating my pot of comfort. The reason behind me making this particular soup was a no brainer, we had most of the ingredients here anyway so why not? Ingredients… Onions {yellow} Tomatoes {no need for heirloom as we are going to roast} Carrots {I used the small pre-cuts as I had a bag in the fridge} Red Bell Pepper 1/4 cup Agave Nectar Almond Milk Evoo Fresh Garlic {go with how much you want} 1 tsp Cumin 1 1/2 Cups Vegetable Broth Sea Salt Fresh Basil Greek…  Read More…

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