A warm and creamy butternut squash soup made with organic butternut squash, carrots, onions, and a blend of healthy oils and spices. Perfect for fall and vegan-friendly, this soup is easy to prepare and delicious to enjoy.
1: Peel and clean the butternut squash.
2: Wash, peel, and chop the carrots and onion.
3: Add parchment paper to a baking tray.
4: Place the butternut squash, carrots, onion, and basil in the tray.
5: Add avocado oil, 1/2 teaspoon of organic ground ginger, and salt and pepper to taste.
6: Bake at 425°F for 45 minutes.
7: Once roasting is done, cut the squash into larger cubes.
8: Add the roasted ingredients and the rest of the ingredients to a blender.
9: Blend for a few minutes until a creamy and smooth consistency is reached.
10: Add roasted squash seeds and pumpkin seeds for decoration.
11: Enjoy the soup while it's warm.
