Sweet & Spicy Squash Soup

This recipe is Whole30, Paleo, Gluten, and Dairy Free.

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Fall is the best time for soups and all thing squash! Head over to your local farmers market and grab all you can so you can enjoy it while it's in season. This Sweet & Spicy Squash Soup is so thick and hearty and has such a delicious sweetness with a hint of spice. Serve it up with some seasoned peptia and sunflower seeds for the prettiest garnish. This soup freezes well too.

INGREDIENTS

4-5 mixed squash as follows:

1 butternut, peeled, seeded & cubed

1 delicata, seeded & cubed, can leave skin on

1-2 honey nut, peeled, seeded & cubed

1 autumn frost, cut in 1/4 & seeded, leave skin on

4 tbsp avocado oil

1 tsp cinnamon

1 tsp chili powder

1 tsp salt

1 tsp pepper

2 cups almond milk

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DIRECTIONS

Preheat oven to 425˚

Line a rimmed baking pan with parchment paper

Put all squash on pan & drizzle with oil

Sprinkle with seasoning

Roast 1 hour or till for tender

Remove autumn squash flesh from skin & place all the squash in a high speed blender

Add almond milk & blend till creamy

Garnish with peptia & sunflower seeds if desired

Enjoy this recipe by Penny's Primal!

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