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Roasted Butternut Squash Soup

Jenn | Peas and Crayons
  • 60 minutes
  • Serves 6

INGREDIENTS

1

Butternut squash ((approx. 2.5 pounds))

3

Carrots, large

15 oz

Chickpeas, canned

3 cloves

Garlic

1/4 tsp

Garlic powder

1

Onion, white or yellow

3 cups

Vegetable broth

2 tbsp

Avocado oil

1/8 tsp

Black pepper

1/4 tsp

Cayenne pepper, ground

1/4 tsp

Paprika, smoked

1/4 tsp

Pepper

1/2 tsp

Salt

1

Salt + pepper

1/4 tsp

Sea salt

1/8 tsp

Cumin, ground

2 tbsp

Butter, unsalted

1/4 cup

Water