Butternut Squash Soup With Cinnamon And Sage
Serves eight
  • 2 large butternut squashes peeled, seeded, and chopped into one-inch pieces
  • 2 yellow onions, chopped
  • 8 sage leaves
  • 4 garlic cloves
  • 2 tbsp avocado oil
  • 6 cups vegetable broth
  • 2 tsp cinnamon
  • Sea salt and pepper to taste preference
  1. Preheat oven to 425 degrees.
  2. Place squash, onion, and garlic on a parchment paper lined sheet pan, and coat well with avocado oil.
  3. Roast for 40 to 50 minutes.
  4. Remove and transfer to a blender with vegetable broth, sage, and seasonings.
  5. Blend until smooth, adjust seasoning to taste preference, and serve.
Recipe by Be Well at https://www.bewell.com/blog/vegan-feast/