Spiced Vegan Butternut Squash Soup
Cut the squash, onion, and carrots.
Brush squash with olive oil & season with salt, pepper, cinnamon, & nutmeg.
Brush carrots & onion with with olive oil & season.
Bake for 45 minutes, or until tender.
Blend roasted ingredients until smooth.
Transfer to pot then heat over low-medium heat.
Serve with pepitas and fried sage leaves and enjoy!
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.
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