Butternut Squash & Carrot Soup with Balsamic Drizzle

Ingredients:

• 1 med butternut squash, peeled, seeded, & cubed

• 4 med carrots, peeled & chopped

• 1 med onion, roughly chopped

• 2 cloves garlic, minced

• 2 tbs Rosemary Extra Virgin Olive Oil

• 4 cups veggie or chicken broth

• 1 tsp ground ginger

• 1/2 tsp ground cumin

• 1 tbs Twisted Aged Balsamic Vinegar

• Salt & pepper to taste

• Optional: a bit of coconut or almond milk for creaminess

• Fresh thyme or parsley leaves for garnish

Directions:

1. Preheat oven to 400 f

2. Toss the butternut squash, carrots, & onion in 1 tbs of Rosemary Olive Oil, ginger, cumin, salt & pepper. Spread them out in a single layer on a baking sheet.

3. Roast for 30-35 min, or until veggies are tender and lightly caramelized. Stir halfway thru.

4. Saute the garlic:

5. In a large pot, heat 1tbs Rosemary Olive Oil over med heat

6. Add the minced garlic and saute for 1-2 min until fragrant.

7. Once veggies are done, add them to the pot with the garlic. Pour in broth and simmer.

8. Use an immersion blender to puree the soup until smooth. (Or blend in blender)

9. Stir in the balsamic vinegar to add a rich, tangy depth of flavor

10. Taste and adjust seasoning or add optional ingredients.