Squash, Sweet Potato & Carrot Soup

Directions

• Preheat the oven to 400°F (200°C).
• Peel and cube the sweet potatoes and butternut squash. Slice the carrot into ½ inch pieces. 
• Toss them with olive oil, salt, and pepper. 
• Place the cubes on a baking sheet and bake for about 25-30 minutes or until the vegetables are fork-tender. Flip the cubes halfway through for even cooking. 
• Once they are done, remove from the oven and allow them to cool for 5-10 minutes. 
• In a large bowl, add the softened vegetables, coconut milk, vegetable broth, nutritional yeast, cinnamon, nutmeg, agave syrup, salt and pepper. 
• Use an immersion blender to puree the mixture until the soup achieves a smooth texture. 
• Serve into two bowls and garnish with pumpkin seeds.

Note

The following nutrients are covered in this recipe: 

• Vitamins: A, B1, B2, B3, B6, B9, and B12 
• Minerals: Magnesium, zinc, and selenium 
• Omega 3 fats