Roasted Butternut Squash Soup Recipe {Vegan + GF} - The Blender Girl

Ingredients

• 2 cups sliced almonds, soaked for 12 hours, rinsed, and drained
• 3 tablespoons safflower oil
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons Celtic sea salt
• 1/2 cup filtered water
• 1 tablespoon chopped fresh chives
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon Earth Balance Natural Buttery Spread
• 1 cup diced white onion
• 1 cup diced apple
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon chipotle powder
• 1/4 teaspoon chopped fresh sage
• 1/4 teaspoon fresh rosemary
• 1/2 lemongrass stalk, split
• 3 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces
• 8 cups vegetable broth
• 1 cup raw pumpkin seeds
• 1 tablespoon extra-virgin olive oil
• 1 1/2 teaspoons fresh lemon juice
• Pinch of ground cinnamon
• Celtic sea salt and freshly ground black pepper, to taste