Sweet & Spicy Squash Soup (Edit recipe)

Fall is the best time for soups and all thing squash! Head over to your local farmers market and grab all you can so you can enjoy it while it's in season. This Sweet & Spicy Squash Soup is so thick and hearty and has such a delicious sweetness with a hint of spice. Serve it up with some seasoned peptia and sunflower seeds for the prettiest garnish. This soup freezes well too.

30 minutes

1 hour

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	26
Fat:	2 g
Carbohydrates:	1 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	55 mg
Fiber:	1 g
Sugars:	0 g
Calculated per serving.

by Penny's Primal

View original recipe

Serves: 46

Ingredients

1 whole Butternut Squash, peeled, seeded & cubed
1 whole Delicata Squash, seeded & cubed, can eat the skin
2 whole Honey Nut Squash, peeled, seeded & cubed - see note
1 whole Carnival Squash, quartered& seeded, or other Autumn squash
4 Tbsp Avocado Oil
1 tsp Ground Cinnamon
1 tsp Chili Powder
1 tsp Salt
1 tsp Black Pepper
2 cups Almond Milk, or more for desired consistency
0.25 cup Raw Pepitas, garnish, optional
0.25 cup Sunflower Seeds, garnish, optional

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 425°
Line a rimmed baking pan with parchment paper
Put all squash on pan & drizzle with oil
Sprinkle with seasoning
Roast 1 hour or till for tender
Remove autumn squash flesh from skin & place all the squash in a high speed blender
Add almond milk & blend till creamy
Garnish with peptia & sunflower seeds if desired
Enjoy this recipe by Penny's Primal!