If squash isn’t the epitome of Fall, not sure what is 😉 . I love this soup because it’s literally SO easy and you can customize the vegetables/ taste you want!
Butternut squash has many benefits besides being just delicious. 100 grams of this bright coloured squash boasts 212% of the daily value for Vitamin A, 35% of the daily value of Vitamin C and 10% of the daily value of B-6. Vitamin A and C are both antioxidants that help with free radicals in the body. Free radicals are naturally occurring in the body with different bodily functions so we always want ample antioxidants to outweigh the negative impact of free radicals!
I just threw this whole pan in the oven. Once the veggies are cooked, put them in a blender along with some liquid and viola! You have a meal that will keep you nourished all week long and really most of the time was spent while it baked in the oven. I love eating soup with a crunchy topping like corn chips or roasted chickpeas!
I’d love for you to try out my recipe. Please tag me on Facebook and Instagram under @balancingandie so I can see your lovely creations. If you’d like to be the first to know when new recipes are posted on my blog, please subscribe with your email! I promise to never spam you 🙂 .