Butternut Squash and Carrot Soup (Vegan)

🧂 Ingredients

• 5 cups cubed butternut squash

  ~ 2 lbs squash
• 2 tsp Octonuts almond oil
• 1/4 tsp salt, or to taste
• 1/8 tsp pepper, or to taste
• 2 cups sliced carrots
• 1/2 cup diced onion
• 2 tsp Octonuts almond oil
• 3/4 cup Octonuts almond protein powder
• 6 cups vegetable stock
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp ground cayenne
• 1/4 tsp salt

Instructions

• 1 Preheat oven to 400°F.
• 2 Stir together cubed butternut squash with 2 tsp Octonuts almond oil and salt and
  pepper to taste. Spread onto a large baking sheet and roast for 25-30 minutes
  until barely fork tender.
• 3 Meanwhile, prepare vegetable broth mixture: in a large bowl, whisk the Octonuts
  almond protein powder into the vegetable broth until smooth. Stir in the nutmeg,
  ginger and cayenne. Set mixture aside.
• 4 In a large Dutch-oven over medium heat, heat remaining 2 tsp Octonuts almond
  oil. Add in onions and cook, stirring occasionally, until softened– 3 to 4
  minutes.
• 5 Add roasted squash, carrots, vegetable broth mixture, and salt to the pot. Bring
  to a boil over medium heat.
• 6 Reduce heat to medium-low and let simmer, stirring occasionally, for 20 to 25
  minutes, until vegetables are tender.
• 7 Remove soup from heat and blend with an immersion blender until smooth and
  creamy.
• 8 Store leftover soup refrigerated for up to 5 days.

Nutrition Info