Spiced Vegan Butternut Squash Soup

Dish info





Step 1

Cut the squash, onion, and carrots.

Step 2

Brush squash with olive oil & season with salt, pepper, cinnamon, & nutmeg.

Step 3

Brush carrots & onion with with olive oil & season.

Step 4

Bake for 45 minutes, or until tender.

Step 5

Blend roasted ingredients until smooth.

Step 6

Transfer to pot then heat over low-medium heat.

Serve with pepitas and fried sage leaves and enjoy!

Step 7

About the Authors

We're Alec & Kat, the authors behind The Heirloom Pantry.  We teach approachable, elevated recipes for the home cook, greatly inspired by our Japanese and Italian heritage.