Creamy Squash and Carrot Soup

Serves 4 – 6. Recipe adapted from Food Network.
Prep time: 15 minutes.
Cook time: 30 minutes
Total time: 45 minutes

Ingredients: 

**optional. I added it for heat, but you can omit.

Directions: 

  1. Preheat oven to 450 degrees. Line two large cookie sheets with foil. Place the squash and broccoli on the sheet (evenly distributed). Toss with 1 1/2 tablespoons olive oil.  Roast for about 20 – 25 minutes, stopping to toss the vegetables after 10 minutes. You want the vegetables to be fork tender.
  2. Meanwhile, heat the remaining olive oil in a large dutch oven over medium heat. Add the shallots and scallions and cook for about a minute. Mix in the ginger, garlic and crushed red pepper, heat for about another minute. Add in the carrots and cook until just softened, about 2 minutes. Season with salt and pepper.  Add in the chick peas, coconut milk, vegetable broth and water. Bring to a boil, cover and reduce heat to a simmer. Cook for about 10 minutes.
  3. Mix in the 3/4 of the squash, saving about a one cup for the garnish. Cook for another 5 – 10 minutes, or until warm. Remove from heat. With either a tabletop blender or immersion blender, blend the soup until creamy. Serve with a handful of broccoli florets, remaining squash, pumpkin seeds and crispy bread.
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