Butternut Squash Soup
Serves 815 mins prep45 mins cook
Creamy butternut squash soup, topped with coconut yogurt, pepitas and pecans on top. Dairy-free and naturally sweet from the squash itself!
0 servings
What you need
Instructions
1 Preheat oven to 425 F. 2 Cut butternut squash in half and brush the insides with olive oil. sprinkle with salt, pepper and garlic powder. 3 Place on baking tray faced down and bake for 45 minutes. 4 Meanwhile, in a large pot, saute onions and minced garlic in olive oil for 2 minutes until soft and fragrant. Leave to side and patiently wait for the squash to finish baking! 5 When the butternut squash is done, it should be soft when gently poked. Allow to cool for 10-15 minutes. 6 Scoop all of butternut squash filling into a blender/food processor along with the cooked onion + garlic mixture, bone broth, cinnamon and nutmeg. It should blend smoothly. 7 Pour soup back into large pot and stir in coconut milk. 8 Add into bowl and serve with pepitas and pecans on top!View original recipe