Butternut Squash Soup (Dairy Free)

Butternut Squash Soup (Dairy Free)

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; Top with fresh sage and pumpkin seeds

1. Using a potato peeler peel the skin off the entire squash.
2. Cut the squash into small 1 inch cubes.
3. Chop up the onion.
4. Add 1 tablespoon olive oil to a large pot over medium heat.
5. Add onions, butternut squash, and garlic. Let saute for 5 minutes. Then add broth and seasonings. Cover with a lid and cook for 25 minutes occasionally stirring it.
6. Once the squash is soft and you easy put a fork through it, add the milk.
7. Using an immersion blender, blend until creamy and smooth. Taste and add more seasoning if desired.

Used: Allclad Immersion Blender

Annieglass Edgey 9″ soup bowl 9″

Lecreuset Dutch Oven