New Butternut Squash Recipe

You’ll be licking your fingers!

Tonight, inspired by a friend, I cooked butternut squash soup.

I looked up recipes and wanted one with carrots, as I figured they would add sweetness.

And who doesn’t want a little extra sugar nowadays, right?

Although I started following this recipe, I ended up creating my own:

1. I roasted a whole butternut squash topped with olive oil, cinnamon, and turmeric at 450 degrees.
2. Roasted carrots topped with olive oil, salt, pepper, and maple syrup.
3. In a pot, I put olive oil, garlic, organic chicken broth, one can of low-fat coconut milk, two teaspoons of salt, a little cumin, pepper, and added the roasted veggies.
4. After about 15 minutes of cooking, I poured the soup in my Ninja blender.
5. I also added boiled quinoa to the soup at the end for extra protein.

Bon appetit!