Fall Squash Soup

Creamy and comforting – this soup with butternut and acorn squash is great for fall – and is made with unprocessed ingredients!

1 medium butternut squash
1 acorn squash
2 tablespoons olive oil, divided
1 cup carrots, diced or shredded
1 small onion, diced (about 1/2 cup)
2 teaspoons fresh minced garlic
4 cups vegetable broth
1 teaspoon fresh thyme, chopped
Salt and pepper, to taste

View the full recipe at Ruffles & Truffles →