Roasted Kabocha Squash Soup
Ingredients
- 2 tbsp bertolli organic olive oil
- salt and pepper to taste
- 2 garlic cloves
- 2 large carrots, sliced into pieces
- 1 cubed butternut squash
- 1 yellow onion, sliced into large chunks
- 1/4 cup unsweetened almond yogurt
- 2 cups veggie broth
- 1 tsp cumin
Preparation
Set oven to 400*F
Coat the diced butternut, carrots, garlic, and onion in avocado oil, pepper, and sea salt
Spread them on a large baking sheet and bake for 20-15 minutes or until veggies become soft
Add the roast mixture with all the rest of the ingredients to a large blender and blend until smooth
Top with radish, tomato, plant yogurt, sliced avocado, and avocado oil
