Vegetables like butternut squash and carrots are high in vitamin A which is especially important for eye and skin health. Get your full boost with this simple dairy-free vegetable soup! With very few ingredients to prep and 30 minutes to make, it’s the perfect soup for those crisp Fall days.

Ingredients

• 1 organic butternut squash
• 1/2 small onion (white or red)
• 1 clove of garlic
• 1-2 organic apples
• 6 organic carrots
• 4 cups of water
• 4 tbs olive oil/sea salt and pepper to taste

Directions

1. slice and clean out seeds of butternut squash and bake face down with skin at 400f for 30min
2. fill a pot with 4 cups of water
3. chop and add garlic, apple(s), carrots
4. add olive oil, sea salt and pepper to taste
5. boil for 30min
6. blend boiled veggies (with water) and baked butternut squash (without skin) in your food processor
7. add grated ginger and extra olive oil (optional)