Butternut Squash Soup – Taste N Dash with Melissa % Butternut Squash Soup – Taste N Dash with Melissa %

  1. Preheat the oven to 400 degrees Fahrenheit and line a rimmed baking sheet with parchment paper.
  2. Place the butternut squash, apples, onions and carrots on the baking sheet, drizzle olive oil to lightly coat and sprinkle a dash of salt and pepper. 
  3. Roast for about 30-35 minutes or until tender.
  4. Remove from oven and transfer to a blender.
  5. Add broth, coconut milk, pumpkin spice and dash of salt and pepper.
  6. Blend on high until smooth and creamy. You may need to add more broth depending on desired consistency. 
  7. Top it off with olive oil, cream of choice, parsley and pumpkin seeds.
Liked Liked