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Roasted Butternut Squash Soup Recipe


1 small to medium butternut squash, peeled, seeded, and chopped into bite-size chunks
2 medium leeks, washed and chopped into big slices
2 carrots, cut into thick chunks
1 medium to large parsnip, chopped into big chunks
1 yellow onion, quartered
6 cups of vegetable broth or organic chicken broth
3-6 tablespoons of extra virgin olive oil
Sea salt and ground black pepper (optional)


Preheat oven to 200 degrees Celsius or 400 degrees Fahrenheit.

Combine all chopped vegetables in a big bowl and toss with olive oil until well coated.

Spread vegetables out on a large baking sheet or roasting pan and roast in oven for about 45 minutes or until all vegetables are tender. You'll need to turn the vegetables once in a while to make sure that they roast evenly.

Once vegetables are tender, transfer them to a large pot, add enough vegetable or chicken broth to cover, and bring to a boil. Reduce heat to a simmer and allow pot to cook for around 5-10 minutes.

Blend all ingredients in a good blender or food processor, in batches, if necessary, and return to pot. If you have a hand blender, you can just blend it all in the pot.

Add sea salt and pepper, to taste.

Try this hearty and delicious soup with a toasted slice of multi-grain bread and half an avocado.


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