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BUTTERNUT SQUASH SOUP

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recipe by So Delicious Kitchen

ingredients

1 medium squash

1 Tbsp. olive oil

21⁄2 cups So Delicious Dairy Free Unsweetened Coconutmilk

2 cups vegetable broth

1⁄2 Tbsp. garlic powder

1⁄2 Tbsp. onion powder

1 Tbsp. maple syrup

1 tsp. sea salt

1 tsp. ground black pepper

featured product

Organic Shelf Stable Original Unsweetened Coconutmilk
Organic Unsweetened Coconutmilk Beverage

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!.