Ingredients:

8 cups vegetables zucchini, squash, sweet potato, carrots, parsnips, butternut squash, onion, garlic

1 tbsp avocado oil

4 cups vegetable broth

1 tsp salt

1 tsp garlic powder

1 tsp dried chives or herbs of choice

2 tbsp Kite Hill Chive Cream Cheese or cream cheese substitute listed in post

Directions:

Preheat the oven to 450F

Place parchment paper on a rimmed baking sheet. 

Chop the veggies to similar sizes, peel veggies, if needed. I used 1/2 large red onion, 1 large zucchini, 1 large yellow squash, 2 carrots, 1 parsnip, 1/2 yellow beet, 2 cups frozen butternut squash

Add the oil and toss the veggies in the oil, coating them lightly.

Roast at 450 in the oven for 30 minutes

Add the roasted veggies to the blender (affiliate link). Be careful they are hot. Add the vegetable broth and blend until smooth

Add the spices and Kite Hill Chive cream cheese. Blend until smooth

Optional: Serve with additional cream cheese to stir in. 

Nutritional Information:

Calories: 308 

Carbohydrates: 53g  

Protein: 17g 

Fat: 6g |