Dairy-Free Butternut Squash Soup
Nutrition Facts
6 servings Serving Per Container
Serving size 1 serving
| Amount Per Serving | ||
|---|---|---|
|
Calories |
310 |
|
| % Daily Value* | ||
| Total Fat 15g | 19% | |
| Saturated Fat 10g | 49% | |
| Cholesterol 0mg | 0% | |
| Sodium 230mg | 10% | |
| Total Carbohydrate 44g | 16% | |
| Dietary Fiber 6g | 20% | |
| Sugars 17g | ||
| Includes Added Sugars 8g | 17% | |
| Protein 4g | ||
| Vitamin D 0mcg | 0% | |
|---|---|---|
| Calcium 128mg | 10% | |
| Iron 2mg | 15% | |
| Potassium 1060mg | 25% | |
Ingredients
- 3 lb Butternut Squash (or 4 cups), diced
- 1 tbsp Olive Oil
- 1/4 tsp Salt & Pepper
- 1 tbsp Olive Oil
- 3 cups Carrots (or 2 each), peeled, diced
- 1 each Shallot, diced
- 2 each Garlic Cloves, rough chopped
- 1/2 tsp Turmeric
- 1 tsp Cinnamon
- 1 tsp Garlic Powder
- 1/4 tsp Salt & Pepper
- 3 cups Vegetable Broth
- 1/4 cup Maple Syrup, Pure
- 13.5 oz Full-Fat Coconut Milk (1 can)
- Garnish: Pumpkin Seeds & Pine Nuts
Method of Preparation
Step 1
Preheat the oven to 400 degrees F.
Line a baking sheet with parchment paper.
In a bowl, toss together 1 tbsp olive oil, butternut, and salt/pepper. Roast for 30-40 minutes until fork tender and caramelized.
Step 2
In a saucepan, over medium-high heat, saute 1 tbsp olive oil, carrots, shallots, and garlic for 4-6 minutes.
Add spices/seasonings and cook for 1 minute.
Step 3
Add vegetable brother, bring to a boil, and then reduce heat to medium-low to a simmer.
Once butternut squash is done roasting, add into the simmering soup and cook for about 20 minutes.
Step 4
Remove soup from heat and either blend the soup to a smooth consistency using a blender or immersion stick blender.
Step 5
Return to a low heat, add maple syrup and coconut milk. Cook until the soup beings to simmer again.
Garnish your serving with pumpkin seeds and pine nuts. Enjoy!
