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“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.”
READY IN:
45mins
SERVES:
4
YIELD:
5 cups soup
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Remove sage leaves. Puree soup using an immersion blender or regular blender.
  4. Add coconut milk, cayenne, salt and pepper to taste.
  5. Grate nutmeg over individual bowls before serving.

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