| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Servings |
people
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Ingredients
- 1/2 butternut squash cubed
- 1 medium sweet potato cubed
- 1/2 onion (yellow or white) chopped
- 1 whole jalapeño chopped (de seed to reduce spiciness)
- 4 cloves garilc medium chopped
- 1 small stub ginger diced
- 3 cups vegetable broth
- 1/4 cup oil
- 1 packet Guddi's Soup Spice Blend
Ingredients
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Instructions
- Preheat oven to 375°
- Step 1: In a large bowl add the butternut squash
- Step 2: add the sweet potato
- Step 3: add the carrots
- Step 4: add the onions
- Step 5: add the garlic
- Step 6: add the ginger
- Step 7: add the jalapeño
- Step 8: add the spice blend
- Step 9: add the oil
- Step 10: mix well
- Step 11: spread evenly on a baking sheet and roast for 30 - 45 minutes
- Step 12: empty into a large bowl
- Step 13: add vegetable broth and stir it in
- Step 14: using an immersion stick blend into a smooth purée
- GUDDI'S COOKING TIP add more broth if you would like a runny soup
