Good morning! How was your weekend? Normally I do a Weekend Recap on Monday, but I spent so much time in the kitchen this weekend that I decided to share a recipe instead. Sound good to you? This Butternut Squash Soup recipe is creamy, rich, warm, and super simple. It only has TWO ingredients (plus a few others from your pantry)! Can't get any easier than that! Plus, it is naturally gluten-free and vegan. Win-win!
• 1 butternut squash • 2 16 oz. cans on coconut cream • 1 tbsp. sage • 2 tbsp. coconut oil • Salt & pepper, to taste
1. Begin by cutting squash in half, removing the seeds, then slice in half again (quarters total). 2. Put a little coconut oil, salt, and pepper on squash, then bake at 350° for 45 minutes, or until soft. 3. When squash is almost done, place 1 tbsp. coconut oil and sage in a stock pot, and lightly brown. 4. Once squash is done, use a spoon to scoop out squash then add that, plus the coconut cream to the same pot. 5. Time to cream the soup! I used an immersion blender, but if you do not have one, a standard hand blender or food processor will work great. 6. Season to taste, and enjoy!
I served this along side cornbread for a meal, but it would also be great along side salad, or as an appetizer for a holiday gathering. Not only is this soup simple, but also delicious and nourishing on a cool day. Doesn't get any better than that!
P.S. Don't forget to enter my holiday giveaway for a deck of Gabrielle Bernstein's Miracles Now Affirmation Cards!