Dairy-Free Butternut Squash Soup Recipe

Serves 4 to 6

Ingredients:

• 1 Medium to Large Butternut Squash
• 2 Cups Vegetable Broth
• 3/4 Cup Coconut Milk or Almond Milk
• 1 Large Yellow Onion
• 3 Garlic Cloves
• 1/4 Teaspoon Cayenne Pepper
• 2 Teaspoon Garlic Powder
• 1 Teaspoon Salt
• 1 Teaspoon Pepper
• 1 Tablespoon Olive Oil
• Optional: Fresh sage and pumpkin seeds for topping

Instructions:

1. Peel the skin off the entire squash using a potato peeler, then cut it into small 1-inch cubes.
2. Chop up the onion.
3. Heat 1 tablespoon of olive oil in a large pot over medium heat.
4. Add onions, butternut squash, and garlic. Sauté for 5 minutes. Then, add broth and seasonings. Cover with a lid and cook for 25 minutes, stirring occasionally.
5. Once the squash is soft and easily pierced with a fork, add the milk.
6. Using an immersion blender, blend until creamy and smooth. Taste and adjust seasoning if desired.

Enjoy this comforting and flavorful dairy-free butternut squash soup, optionally topped with fresh sage and pumpkin seeds!

Used: Allclad Immersion Blender

Annieglass Edgey 9″ soup bowl 9″

Lecreuset Dutch Oven