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- 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
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.
Amount Per Serving. See serving size in recipe.
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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