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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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