I love soups all year long!! I love them since they are filling, healthy, and easy to digest. It's the perfect way to give your digestion a rest and fill up on soup. This soup is clean and so easy to make. Everyone loves it including kids and men:-) It taste as though dairy cream is in it but there is zero dairy. Try it out!
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| Prep Time | 15 min |
| Cook Time | 25 min |
| Servings |
people
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Ingredients
- 1 med-large butternut squash
- 3-4 cups water, or unsweetened non dairy milk I love almond milk, coconut milk, for extra creamy use a can of full fat coconut milk.
- 1 small/ med white or yellow onion
- 1-2 clove fresh garlic
- 1 tsp seasalt to taste
- 1 tsp pepper to taste
- 1 tablespoon Turmeric optional but I always try to sneak it when I can. It's anti-inflammatory.
- 1 tablespoon coconut oil
Ingredients
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Instructions
- Chop up butternut squash and remove skin and seeds.
- Chop up onion and garlic. Sauté in soup pot with 1T of coconut oil for about 3 min or until onion is translucent.
- Add butternut squash and salt. Sauté for another few min. Pour in your liquid and cover pot. Let it simmer for about 20 min or until squash is soft.
- Pour into a blender or use a hand emersion blender. Blend it into a creamy puree. Pour back into pot and cook for another 5 min. If its too thick add more liquid. Then taste and add your salt and pepper. Sometimes I add herbs such as herbs de provence.
- Pour into bowls and drizzle with olive oil and crack fresh pepper over it. Enjoy!
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