Roasted Butternut Squash Carrot Yam Soup Dairy free gluten free vegan
Ingredients
- • 1 medium butternut squash
- • 4 large carrots, peeled & cut into 1” chunks
- • 1 large yam, peeled & cut into 1” chunks
- • 1 Tbsp olive oil
- • ½-1 tsp sea salt, plus more to taste
- • 1 Tbsp coconut oil or olive oil
- • 1 large onion, chopped
- • 4-6 garlic cloves, chopped
- • 2 inch fresh ginger root, chopped
- • 2-3 tsp ground cumin
- • 1-2 tsp ground coriander
- • pinch of cinnamon
- • 5-6 cups water or veggie stock (less for thicker soup, more for thinner soup)
- • Toasted or raw pumpkin seeds, for garnish
Instructions
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