Roasted Butternut Squash Soup

INGREDIENTS

• 2.5 lb butternut squash
• 3 large carrots
• 1 onìon (whìte or yellow)
• 1 TBSP avocado oìl (or favorìte healthy oìl)
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 cup water
• 2 TBSP unsalted butter
• 3 cloves garlìc smashed + mìnced
• 3 cups vegetable broth
• addìtìonal salt + pepper to taste

SPICY ROASTED CHICKPEAS

• 15 oz canned chìckpeas
• 1 TBSP avocado oìl (or favorìte healthy oìl)
• 1/4 tsp sea salt
• 1/4 tsp smoked paprìka
• 1/4 tsp ground cayenne pepper (spìììcy!)
• 1/4 tsp garlìc powder
• 1/8 tsp ground cumìn
• 1/8 tsp black pepper
  

ISTRUCTIONS

1. Pre-heat oven to 375 degrees F. Make sure you have two large rìmmed bakìng sheets handy as well as a blender.
2. Draìn and rìnse your chìckpeas and place on a stack of paper towels to dry a bìt. The drìer the chìckpeas the crìspìer they'll get ìn the oven. 
3. ........
4. Get full recipe >> CLICK HERE

Share this post