4 large carrots peeled, and cubed
1 medium butternut squash peeled, seeds removed, and cubed
4 tablespoons olive oil divided
2 Cups white bean
3 tablespoons balsamic vinegar (or any vinegar of your choice)
1/2 teaspoon garlic powder
5 dashes Italian seasoning
Salt & pepper to taste
1/2 medium onion chopped
4 cups vegetable broth
1/4 teaspoon ground cumin
Preheat oven to 400F and move the rack to the middle position.
Prep your carrots and squash.
Add the carrots and squash to a baking sheet and toss with 3 tablespoons olive oil, the balsamic vinegar, garlic powder, Italian seasoning, and salt & pepper.
Roast for 35-45 minutes, or until the carrots and squash are nice and soft and lightly browned. Stir once around 20 minutes into cooking.
When the veggies are about done roasting, heat the remaining tablespoon of olive oil over medium-high heat in a soup pot.
Sauté until the onion is lightly browned (5-7 minutes).
Add the carrots and squash, vegetable broth, and ground cumin to the pot.
Increase heat to high and once it starts to gently boil, reduce heat to medium-low and simmer for 5-10 minutes.
Mash ingredients together (or puree with a blender if you’d prefer).
Garnish with yogurt, cheese or any topping you’d like!