Creamy Butternut Squash Soup with Toasted Garlic AWG Bread

Here is a cozy Vegan & Paleo winter soup that pairs perfectly with our bread!

Ingredients

• 1 large butternut squash
• 1 + 1/2 lbs carrots (about 7-8 medium carrots)
• 4 cups veggie broth
• 1 head garlic
• 4 tsp olive oil
• 2 tsp onion powder
• 3 tsp fresh rosemary sprigs
• 1/2 tsp sea salt

Instructions

1. Pre-heat oven to 375F
2. Cut squash into halves, removing the seeds
3. Drizzle 2 tsp olive oil over squash, spreading the oil around with the cut head of garlic. Sprinkle with 1/4 tsp sea salt and dried sage. Place cut sides down on top of the clean rosemary sprigs on a greased metal baking sheet
4. In a bowl, toss chopped carrots in another 2 tsp garlic head spread evenly around the squash
5. Roast for 50-55 minutes
6. Let veggies cool for about 20 minutes, until they stop steaming
7. Blend with the broth, onion powder, and remaining 1/4 tsp sea salt until smooth (it took me about 5 minutes, patience is a virtue)
8. Add to a pot and bring back up to heat on a medium-low flame
9. Butter up some AWG slices, sprinkle with @primalpalate garlic & herb seasoning, then pop them in the toaster oven or oven until toasty!

Recipe by @kaileeinthekitchen