Roasted Butternut Squash & Carrot Soup

Ingredients: (Serves 4-6 as a side) Prep Time: 15 min   Cook Time: 45-60 min

• 1 small-medium Butternut Squash
• 6 whole carrots, tops removed
• 1/2 yellow onion, roughly chopped
• 1 tsp sea salt (Himalayan pink salt)
• 1/2 tsp ground fresh pepper
• 1/4 cup Table spoons Extra Virgin Olive Oil (EVOO), first cold pressed

for the Homemade Vegetable Broth: 45 minutes

• 1 cup sliced, white button mushrooms
• 1/2 yellow onion, roughly chopped
• 1 teaspoon dried parsley
• 3 Tablespoons EVOO (first cold pressed)
• 1 Tablespoon of Pon’s Apple Condiment (sweet vinegar), optional
• 1 garlic clove, leave whole to remove, only to flavor broth
• 4 cups of water
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground fresh pepper

Instructions:

1. Preheat oven to 425 degrees.  Prepare Butternut Squash and carrots.  Cut squash, lengthwise in half, remove seeds.  Place face-up in roasting pan.  Drizzle with part of EVOO, rub all over with brush or fingers. Sprinkle with salt/pepper.  Wash and rough chop carrots, peeling is optional.  Add to roasting pan, spread out, drizzle with EVOO, and salt/pepper.  Roast carrots and squash for 45-60 min, until just browned and starting to caramelize (sweetness starts to develop), and fork tender.  Let Butternut Squash cool 20 min, enough to handle, scoop squash flesh from skin, and place back in roaster.
2. While veggies are roasting, prepare vegetable broth.  Medium heat, use large sauce pan, sautés mushrooms, onions, salt/pepper, and garlic clove, in EVOO, until browned.  Then, add 4 cups of water.  Let simmer 20-30 minutes to develop flavor.  Remove from heat, cool 15 min. Remove garlic clove.
3. Using a blender, add half of squash and carrots, then half of broth.  Blend on medium, 2 minutes.  Then, add remaining veggies and broth.  Blend until desired consistency.  May need to add more liquid to thin soup, 1/4 cup at a time.  For extra creaminess, add 1/4 cup cream or whole milk (or plant based milk-almond, coconut, etc.)
4. Serve and garnish with pumpkin seeds, slivered almonds, croutons, or VERY light drizzle of truffle oil (a little goes a long way).  A fresh loaf of crusty pairs nicely, too.

NOTES:  Pre-made or store bought vegetable or chicken broth can also be used. Then, skip Step-4 to save time. Enjoy!