A rich, creamy vegan soup perfect for make-ahead lunch or dinner!

Prep time: 10 minutes Cook time: 1 hour 25 minutes Serves: 4 Created by: Jen, Wellory Nutritionist

Great source of…

✓ Fiber ✓ Vitamins and minerals ✓ Antioxidants

Ingredients:

• 2 butternut squashes
• 1 large Spanish onion, chopped
• 2-4 garlic cloves, chopped
• 1/2 tablespoon ground cinnamon
• 1/2 tablespoon curry powder
• 1 tablespoon grated ginger
• 6 cups low-sodium vegetable stock
• 2 tablespoons extra virgin olive oil
• Freshly ground black pepper
• 1/3 cup chopped parsley

Steps:

1. Line baking sheet with parchment or baking paper and preheat oven to 375 degrees
2. Cut squash lengthwise, scoop and throw away seeds
3. Place squash, cut-side down on baking sheet and roast 1 hour
4. When cool, scoop out squash flesh and cut into 1-inch chunks to set aside
5. In large pot, heat 2 tablespoons of oil on medium heat
6. Sautee chopped onions about 5 minutes, then add garlic, cinnamon, curry powder and ginger, and saute for one minute
7. Add stock and cooked squash to onion mixture and simmer for 20 minutes
8. Remove from heat and puree soup in batches with blender or immersion blender
9. Season with pepper and serve with parsley!

Tips:

• Store leftovers in fridge in an airtight container for up to 5 days
• Top with pumpkin seeds for extra protein and texture!