INGREDIENTS
2
lbs Butternut squash
1
Carrot
4 cloves
Garlic
1
Onion, large
2 tsp
Rosemary, fresh
2 tsp
Thyme, fresh
1/3 cup
Dairy-free milk beverage or lite coconut milk, unsweetened
3 cups
Vegetable broth
1/2 tsp
Allspice, ground
1
Black pepper
1
Sea salt
2 tbsp
Roasting oil
1
Pumpkin seeds, Roasted
1/3 cup
White wine, dry