- 1 butternut squash
- 2 sweet potatoes
- 4 cloves garlic
- 2 tsp Cinnamon
- 1/2 tsp Ginger
- 1 cup Peas
- 2 tbsp fresh Lime juice
- 2 cups Vegetable broth
- 1 tsp agave
Peel, cut, and cube potatoes and squash. Put on a baking pan in a single layer.
Peel garlic and add to baking pan.
Sprinkle with salt, pepper, and cinnamon
Bake potatoes, squash & garlic for 30 min @ 425
Then roast under broiler on high for another 5 min to get some browning
Put roasted potatoes, squash, and garlic into a blender with broth, ginger, and agave. Blend until smooth. If it's thicker than you like simply add more broth or water until desired thickness
To make topping, preheat a sauté pan on med high heat. Then sauté peas and lime juice until peas have started to brown. Salt to taste
Ladle soup into bowls & add pea topping
If you tried this recipe, leave us a comment below and let us know how it turned out!
Thank you for the recipe. It looks good. Shelley Peterson