-
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!
