Spicy Butternut Squash,Carrot &Leek Soup

1. 1

   Split squash in half the long way and de seed

2. 2

   Cut off green head of leek and a little of the bottom.

3. 3

   Then, cut in half the long way.

4. 4

   Trim and clean carrots.

5. 5

   Cut the long way in half.

6. 6

   Place all on baking sheet skin side down.

7. 7

   Drizzle heavily with olive oil and season with salt pepper.

8. 8

   Roast for 45 minutes on 400

9. 9

   In a blender add the pulp of the squash, all the veggies and dried chipoltle.

10. 10

    Blend to desired texture

11. 11

    Freeze for later use or portion 2/3 mixture to 1/3 hot water for a savory soup

* Per serving · 4 servings · Values may vary.

No additional tips available.