Step 1

Preheat your oven to 400°F. Prepare 2 baking sheets.

Step 2

Place the butternut squash cubes on one baking sheet. On the other one arrange the carrot pieces, quartered onion (leave the root part intact), and garlic cloves in skin. Drizzle everything with the oil and generously season with salt and pepper.

Step 3

Place both baking sheets in the oven at the same time and roast veggies for 25-30 minutes until tender. Flip once after 15 minutes.

Step 4

Add broth, maple syrup, paprika, cumin and cayenne to the blender jar. Add the roasted vegetables (remove root end of onion and garlic peel).

Step 5

Blend on high speed until super smooth and steamy (~ 5 minutes).

Step 6

Add the broth to a large pot. Add paprika, cumin, cayenne and the roasted vegetables and bring everything to a boil. Using an immersion blender puree the soup until completely smooth.

Step 7

Serve each bowl of soup with about 1/2 cup cooked quinoa for added protein. Top with roasted pumpkin seeds and cilantro leaves. Optionally, drizzle with a little coconut milk or olive oil.