This hearty fall and winter soup is inspired and lightly seasoned. It is also a versatile way to use any squash of the season, even sweet potatoes. It is full of nutrients, delicious, gluten free and dairy free. Feel free to add your personal touch, it's up to you!
Ingredients
2 TB olive oil
3 cloves garlic, peeled
1 medium onion, chopped
2-3 pounds butternut squash, peeled, seeded and cubed
3 c. vegetable broth
2 c. almond milk
2 tsp lemon or lime juice
2 TB Nutritional Yeast
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. curry powder
Salt to taste
Instructions
- In a large pot, heat the olive oil on medium high heat.
- Add the onion and garlic, then add the butternut squash. Stir & saute for 5-7 minutes.
- Add the broth, milk, salt and the rest of the seasonings. Stir and simmer for 10-15 minutes or until the butternut squash becomes tender. Test with fork for tenderness.
- Remove from heat and make sure it's cool enough to put in the blender.
- Pour half of the mixture in the blender, add part of the lime or lemon juice and blend until smooth and creamy. Do the same on the other half.
- Pour back in a pot. Test and taste, adjust the taste if needed.
- Serve in a bowl and garnish with parsley or roasted pumpkin seeds.
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