Ingredients
Scale
- 2 cups butternut squash, cubed
- 1 cup sweet potatoes, diced
- 1 cup carrots, sliced
- 1 tbsp olive oil
- 1 tsp cinnamon
- Salt and pepper to taste
- 4 cups vegetable broth
- 1 cup cooked quinoa or rice
- Fresh herbs for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Toss butternut squash, sweet potatoes, and carrots with olive oil, cinnamon, salt, and pepper.
- Spread vegetables on a baking sheet and roast for 25-30 minutes until tender.
- In a large pot, heat vegetable broth to a gentle simmer.
- Add roasted vegetables to the broth and cook for 5 minutes to blend flavors.
- Serve hot over cooked quinoa or rice, garnished with fresh herbs.
Notes
- You can substitute other root vegetables like parsnips or beets for variety.
- For added protein, top with grilled chicken or beans.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Roasting and simmering
- Cuisine: American
- Diet: Healthy, Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg