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Butternut Squash Carrot Soup

Natasha Bull, Salt & Lavender
  • 60 minutes
  • Serves 4

INGREDIENTS

4

large carrots (peeled )

1

medium butternut squash (peeled, seeds removed)

4 tbsp

olive oil (divided)

3 tbsp

balsamic vinegar

1/2 tsp

garlic powder

5 dashes

Italian seasoning

Salt & pepper (to taste)

1/2

medium onion (chopped)

4 cups

vegetable broth

1/4 tsp

ground cumin