Roasted Butternut and Carrot Soup

Ingredients

• 2 Tbsp Farm Boy™ Extra Virgin Olive Oil
• 4 cups peeled and cubed butternut squash
• 2 medium carrots chopped
• 1 large onion chopped
• 1 Royal Gala apple peeled, cored, and chopped
• 2 Tbsp unsalted butter
• 2 cloves chopped garlic
• 1 Tbsp chopped ginger
• 1 container (900 mL) Farm Boy™ Organic Low Sodium Vegetable Broth
• ½ tsp Farm Boy™ Organic Ground Cumin
• 1 cup Farm Boy™ Organic Coconut Milk
• salt and black pepper to taste
• Farm Boy™ Roasted Pumpkin Seeds for garnish
• chopped parsley for garnish
• Farm Boy™ Cayenne Pepper for garnish

Directions

1. Preheat the oven to 425°F. Toss the butternut squash, carrots, onion, and apple with Farm Boy™ Extra Virgin Olive Oil, salt, and pepper. Place the veggies on a large baking sheet and roast for 35-40 minutes, or until the edges of the vegetables have browned and are fork-tender.
2. Heat a large saucepan over medium-high heat. Add the butter, garlic, and ginger. Sauté for 2 minutes, just until fragrant.
3. Add the roasted vegetables, Farm Boy™ Organic Low Sodium Vegetable Broth, Farm Boy™ Organic Ground Cumin, and Farm Boy™ Organic Coconut Milk. Bring mixture to a gentle simmer, and cook, partially covered, for 20 minutes.
4. Remove the pot from the heat. Working slowly and very carefully, use an immersion blender to blend the soup until it's completely smooth. Adjust seasonings to taste.
5. Serve garnished with Farm Boy™ Roasted Pumpkin Seeds, parsley, and a sprinkle of Farm Boy™ Organic Cayenne Pepper.