Girl Planting seeds

Butternut Squash Soup

A delicious  creamy soup for those crisp autumn days.
2     Tablespoons olive oil 
2     Garlic, minced 
½    Cup onion, diced 
1     Tablespoon fresh ginger, peeled and minced 
3     Cups butternut squash, roasted whole, peeled and cut into medium
½    Cup water
3     Cups vegetable broth
1     Teaspoon salt 
1     Teaspoon pepper
½    Cup almond milk 
1. Rub 1 tbsp. of olive oil on butternut squash. Place squash in hotel pan with ½ cup water and roast 15
minutes on each side in 375 degree oven. Remove from heat, allow to cool to touch, and peel. Cut
into medium pieces. Set aside.
2. Put 1 tbsp. olive oil in a pot. Add garlic, onions, ginger, salt and pepper. Sauté for 4-5 minutes on
medium-high heat.
3. Add squash and vegetable broth. Cook until tender.
4. Strain, reserving liquid. Puree squash and add liquid as needed to achieve desired soup
5. Add almond milk as desired for creaminess.
Serving Suggestion
Serve 4 oz. topped with fresh croutons.
Nutrition Information *From USDA Nutrient Database
Calories: 46 Total Fat: 2g Saturated Fat: 0g Carbohydrate: 6g Protein: 1g Sodium: 387mg
Vitamin A: 193μg Vitamin C: 8mg Calcium: 40mg Iron: 0mg Folic Acid: 14 μg
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