This recipe is Whole30, Paleo, Gluten, and Dairy Free.
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.
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
For the most up-to-date discount codes on some specific ingredients that I have used in my recipes you can check out my Discounts page.
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!