Roasted Butternut Squash Soup

• 3 PoundsButternut Squash
• 2Onions2Carrots
• 2Garlic Bulbs
• 1 TbspFresh Thyme
• 1 TbspFresh Sage(1)
• 15 Ounce CanLibby's Pumpkin Puree
• 32 OuncesVegetable Broth
• 1/2 CupCalifia Toasted Coconut Almond Milk
• 1 TspOnion Powder
• 1 TspGarlic Powder
• 1 Tsp Paprika
• Salt to taste
• Black Pepper to taste
• Non-Fat Yogurt to garnish (optional)
• Parsley to garnish (optional)

1. Preheat oven to 425 degrees.
2. Slice butternut squash in half and scoop innards out. Place onto sheet pan.
3. Cut onions in half, peel skin and place on sheet pan.
4. Peel carrots, slice in half lengthwise, slice in half again and place onto sheet pan.
5. Slice top of garlic off and place onto sheet pan.
6. Spray vegetables with avocado oil, season with salt and pepper and sprinkle fresh chopped thyme and sage over the top.
7. Place into the oven until squash is fork tender.
8. Scoop innards of squash out into a Dutch oven, add the onions, carrots and squeeze garlic out.
9. Pour vegetable broth in and using an immersion blender blend until smooth.
10. Add the pumpkin, coconut almond milk, paprika, onion, powder and garlic powder.

Enjoy!