Roasted Butternut Squash, Pepper & Cauliflower Soup

Source

Prep Time

15 min

Cook Time

1 hr

Total Time

1 hr 15 min

Ingredients

Display units in Metric

Serves Change

32	oz	cubed butternut squash (Costco)
2	cups	fresh cauliflower cut in small bunches
2	cups	fresh sweet peppers (red, orange, yellow) sliced in strips
2	Tbsp	olive or coconut oil
1	tsp	Himalayan mineral salt
2	cloves	minced, fresh garlic
¹⁄₂	tsp	sage (optional)
¹⁄₂	tsp	black pepper (optional)
3-4	cups	vegetable broth

1. Preheat oven to 375 degrees.

2. Mix all veggies in a large bowl with olive oil, salt, garlic and other spices (optional).

3. Spread in a single layer on 1-2 greased cookie sheets. (I prefer to line my cookie sheets with foil and then grease. I always use a cookie sheet with sides, so grease doesn't spill in oven.)

4. Roast vegetables for 1 hour until fork-tender.

5. Place all roasted vegetables in blender (Vitamix works wonders!), along with 2-3 cups of vegetable broth. Add more broth to thin out soup to your liking. It will be very thick.

6. May need to heat on stove top if desired.

1. Preheat oven to 375 degrees.
2. Mix all veggies in a large bowl with olive oil, salt, garlic and other spices (optional).
3. Spread in a single layer on 1-2 greased cookie sheets. (I prefer to line my cookie sheets with foil and then grease. I always use a cookie sheet with sides, so grease doesn't spill in oven.)
4. Roast vegetables for 1 hour until fork-tender.
5. Place all roasted vegetables in blender (Vitamix works wonders!), along with 2-3 cups of vegetable broth. Add more broth to thin out soup to your liking. It will be very thick.
6. May need to heat on stove top if desired.

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