Butternut Squash Soup

"Quick, easy and dairy free. Delicious and deceptively easy-perfect for entertaining. I always use pre-peeled and cubed fresh or frozen butternut squash. Perfect for a slow cooker."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
45mins
Ingredients:
11
Yields:
5 cups soup
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Place a large pot over medium heat and film bottom of pan with olive oil. Add celery, carrot, onion and butternut squash. Saute until vegetables have softened, 3-4 minutes.
  • Add stock and sage leaves. Bring to a boil and then lower to a simmer. Simmer until squash is soft and cooked through. Add more stock as needed.
  • Remove sage leaves. Puree soup using an immersion blender or regular blender.
  • Add coconut milk, cayenne, salt and pepper to taste.
  • Grate nutmeg over individual bowls before serving.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

I'm an organic-farm raised, free-range, traveler. Epicure, anthropologist, goat herder, professional baker, TV free.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes