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