Butternut Squash Soup
In a large stock pot, heat the olive oil over medium high heat.
- Cook20 min
- Total20 min
- Serves4
- LevelEasy
Ingredients
- 1 1/2 tbsps. olive oil
- 1 cup white onion - chopped
- 3 garlic cloves - minced
- 2 pounds butternut squash peeled - seeds removed and cubed
- 1 tsp. sea salt
- 1/4 tsp. ground black pepper
- ¼ tsp. turmeric
- ½ tsp. paprika
- 1 tsp. onion powder
- 1 1/2 cups vegetable broth - use less if you prefer a thicker soup
- 1 1/2 cups almond milk
- Pistachios and fresh parsley - chopper
Method
- In a large stock pot, heat the olive oil over medium high heat.
- Add in the onion, stir to coat with olive oil and cook for about 2-4 minutes. Then, add in garlic and cook until the garlic becomes fragrant.
- Add in the butternut squash, salt, pepper, turmeric, paprika and onion powder. Sauté for about 5-7 minutes. Stir occasionally.
- Add in vegetable broth and almond milk, stir to combine.
- Bring to a boil and then to a simmer for another 10 minutes. Remove from the heat and using an immersion blender, puree the soup ingredients until combined and smooth. Taste to adjust seasoning.
- Serve into bowls and top with pistachios and parsley.
