Nutty Squash Soup
photo by TARGETreg Recipes
- Ready In:
- 35mins
- Ingredients:
- 7
- Serves:
-
12
ingredients
- 2 tablespoons vegetable oil
- 2 medium onions, chopped
- kosher salt
- 2 (20 ounce) packages butternut squash, chunks
- 4 teaspoons ground coriander
- 6 cups unsweetened plain almond milk
- 1 cup sliced sliced roasted salted almond
directions
- Heat the oil in a large saucepot over medium heat. Add the onions, season with salt, and cook, stirring occasionally, until tender, about 10 minutes. Add the squash, coriander, and a pinch of salt. Cook, stirring, for 1 minute.
- Add the almond milk, bring to a boil, then cover and reduce the heat to simmer until the squash is soft, about 20 minutes. Working in batches, carefully transfer to a blender and puree until smooth. Season to taste with salt. Divide among bowls and top with the almonds.
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