Creamy, dreamy, and with a punch of crunch! This Roasted Veggie Soup will hit the spot as the days get colder🧡

Ingredients:

• 1 cup roughly chopped parsnip
• 1 cup roughly chopped butternut or kabocha squash
• 2 cups roughly chopped carrots
• 1 sweet onion, chopped
• 2 tablespoons olive oil
• 3 tablespoons tomato paste
• 1 teaspoon garlic powder
• 1/2 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1 teaspoon sea salt
• Cracked pepper
• 1 box low sodium vegetable broth
• 1 can coconut milk
• @grandyoats Garlic Herb Cashew for garnish!

Directions:

1. Preheat oven to 400°F.
2. Toss the veggies and onion with olive oil, and spices on a large sheet pan and spread out evenly.
3. Roast for 30 minutes or until tender.
4. In a blender, combine the roasted veggies with 1 quart of vegetable stock and 1/2 cup of coconut milk. Blend until smooth and then season with salt and pepper to taste.
5. Pour the soup into a medium sized pot and heat the soup gently until it's warmed through.
6. To serve, top soup with GrandyOats Garlic Herb Cashew and greek yogurt!