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BUTTERNUT SQUASH SOUP

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recipe by So Delicious Kitchen

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ingredients

1 medium squash

1 Tbsp. olive oil

212 cups So Delicious Dairy Free Unsweetened Coconutmilk

2 cups vegetable broth

12 Tbsp. garlic powder

12 Tbsp. onion powder

1 Tbsp. maple syrup

1 tsp. sea salt

1 tsp. ground black pepper

directions

  1. Preheat oven to 425 degrees. Cut squash in half, length-wise, remove seeds and lightly cover with olive oil sea salt and pepper.
  2. Place cut side down on parchment paper and bake for 50 minutes.
  3. Once squash is done, add coconutmilk, vegetable broth, onion powder, garlic powder to a deep pan and cook on high until boil.
  4. Add butternut squash, maple syrup and sea salt, then turn heat down to a simmer.
  5. Using an immersion blender, blend all ingredients until smooth.
  6. Add ground black pepper and serve!.
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