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Butternut Squash Carrot Soup

Ingredients

• 1 (2-pound) butternut squash peeled, seeded, and cubed
• ▢ 4 heaping cups of sliced carrots
• ▢ 1 yellow onion chopped
• ▢ 1 head of garlic ½-inch chopped off from the top
• ▢ 1 teaspoon of salt
• ▢ 1 teaspoon of sage powder
• ▢ ½ teaspoon of pumpkin spice
• ▢ 3 tablespoons of olive oil plus more for garnish
• ▢ 4 cups of water
• ▢ 1 (15-ounce) can of diced tomatoes in their juices
• ▢ 2 low-sodium bouillon cubes
• ▢ Black pepper and salt to taste

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