This creamy dreamy soup is inspired by autumn seasonal vegetables. Eating seasonally has been shown to improve immunity because Mother Nature provides what we need when we need it. These bright orange veggies are packed with all the phytonutrients, vitamins and minerals to strengthen our immune system for the coming winter. Plus, it's so delicious and warming it will give you all the cozy cabin feels!
On a parchment lined sheetpan
Cut butternut squash, sweet potatoes, and onion in half, drizzle olive oil, salt and pepper, and put on sheet pan cut side down.
Slice the top of the garlic head, drizzle with olive oil and wrap in foil. Place on sheetpan next to vegetables.
Roast at 400 for about 45 mins or until veggies are tender.
NOTE: You may have to remove garlic sooner or else it may burn.
After removing from oven, let everything cool enough to be handled, then scoop out flesh from butternut squash and sweet potatoes and place in pot. Peel onion and place in pot.
Squeeze out soft garlic cloves and place in pot.
Add one box of vegetable broth to pot.
Add seasonings to pot.
Use an immersion blender to blend into a creamy consistency.
Taste and adjust seasonings. If too thick you may add some unsweetened coconut or almond milk or water.
In a small pan, add a bit of olive oil, the 1/2 cup of pumpkin seeds, cumin, salt and pepper. Sauté until fragrant.
When serving, place a dollop of creamy yogurt on soup and sprinkle with seasoned pumpkin seeds for crunch. De-licious!!!