8
RECIPES
ROASTED BUTTERNUT SQUASH SOUP
2 Tbs. olive oil
2 Tbs. seasoned salt
2 Tbs. dry Italian seasoning
2 cups butternut squash, chopped into
1-in. chunks
1 cup carrots, (2-3) cut into chunks
1 poblano pepper
1/2 tsp ground allspice
1 cup almond milk
1/2 cup water
2 tsp organic maple syrup
roasted squash seeds, for serving
maple syrup, for serving
Roast vegetables. Add butternut squash, carrots and poblano pepper to a large zipper bag.
Add oil, salt and Italian seasoning to the bag. Close bag, mix and massage seasoned oil onto
all veggies.
Empty veggies onto a large roasting pan. Roast at 400˚F for 20 minutes. Turning vegetables, continue
to roast for 15 to 20 minutes or until squash and carrots are tender and caramelized.
Prepare soup. Place roasted vegetables and the remaining ingredients into a medium soup pot.
Heat on medium high until warm. Turn the heat OFF.
Lock the blender shaft to the motor body. Insert the blender into bottom center of pot.
Press and quickly release the HIGH speed (||) button to PULSE several times to begin.
Press and hold the HIGH speed (||) button. Blend ingredients with a gentle lift and lower motion
until the soup is pureed. If a thinner consistency is desired add water, 1/4 cup at a time.
Serve soup with salted, roasted squash seeds and a drizzle of maple syrup.
Serves 2 - 3
