It’s finally soup season! Even though it’s still pretty warm in NYC, I’m embracing November and all the root veggies that come with it. I love butternut squash and this creamy (but dairy free) soup hits the spot on a chilly day. Add some hemp seeds for protein and you’ll be totally satisfied.
*If using pre-cut butternut squash, skip down to step 5
Cut top and bottom off butternut squash and use a knife to cut/peel skin off
Cut longways in half and scoop out seeds
Cut squash into small cubes
In a large pot, melt the coconut oil and add diced onion
Saute 5 minutes and add squash
Saute an additional 5 minutes until squash starts to soften
Add coconut milk, broth, garlic, nutmeg, thyme, salt & pepper and bring to simmer
Simmer about 20 minutes until squash is very soft
Pour entire pot into a blender or Vitamix and puree until smooth
Sprinkle hemp seeds in each bowl for added protein and texture
Ingredients
Directions
*If using pre-cut butternut squash, skip down to step 5
Cut top and bottom off butternut squash and use a knife to cut/peel skin off
Cut longways in half and scoop out seeds
Cut squash into small cubes
In a large pot, melt the coconut oil and add diced onion
Saute 5 minutes and add squash
Saute an additional 5 minutes until squash starts to soften
Add coconut milk, broth, garlic, nutmeg, thyme, salt & pepper and bring to simmer
Simmer about 20 minutes until squash is very soft
Pour entire pot into a blender or Vitamix and puree until smooth
Sprinkle hemp seeds in each bowl for added protein and texture