Butternut Squash Soup

This delicious Butternut Squash Soup is not only budget-friendly but also incredibly easy to make, making it a perfect choice for weeknight dinners. Its creamy texture and rich flavor make it a wonderfully comforting dish that warms you from the inside out.

Butternut Squash Soup

(yields 4 servings)

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. Meridan Hill Maple Farm 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 coconut milk, 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!

Notes

• For a richer flavor and a faster cooking time, peel and cube the butternut squash instead of cutting it in half, then roast for 30-40 minutes.

• For a stronger flavor, replace the garlic and onion powders with five fresh garlic cloves and one cup of chopped onion. Heat olive oil in a pan and sauté the garlic and onion until fragrant. Then, add the liquids and follow the rest of the recipe as written. Add a pinch of allspice at the end to add warmth and richness.

• If the consistency is too thick for your liking, add more coconut milk and then reheat everything on the stove for 10 minutes to blend the flavors.

• Prep Time: 5 minutes

• Cook Time: 55 minutes

Source: https://sodeliciousdairyfree.com/vegan-recipes/butternuts-quash-soup/