Creamy Butternut Squash Soup with Toasted Garlic Gluten Free AWG Bread

Creamy Butternut Squash Soup with Toasted Garlic AWG Bread

Hanna Lane

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


  • 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


  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