Revolutionary Recipe: Butternut Squash Soup

Prep Time: 20 minutes

Cook Time: 20 minutes

Number of servings: 12

Per Serving 99 calories

Fat 1 g

Carbs 24 g

Protein 2 g

12

Ingredients

• 1 good sized butternut squash (about 3-4 pounds), peeled and cubed=about 10 cups
• 2 cups of small diced carrots
• 1 1/4 cup of diced celery
• 2 cups of diced onions
• 2 tbsp minced garlic
• 2 cups of chopped apples (I didn’t peel, as skins have extra fiber, but your choice)
• 6 cups of water
• 1/2 tsp of pepper (to taste)
• 1 1/2 tsp salt (to taste)
• 3 tbsp dried sage (don’t omit-gives depth of flavor!)
• 1-2 cups almond milk (I added 1 cup to serve the first night, and added a little more when I reheated the second night)

Instructions

1. Place onions, garlic, celery, sage into pot, along with a few tbsp of water. Sauté until onions have softened. Alternatively, you can skip this and just add everything to the pot at once.
2. Add remaining ingredients, except almond milk and bring to a low boil. Turn heat down and simmer until squash has softened.
3. Using a stick blender (or a regular Vitamix) puree soup until creamy texture. If using a regular blender, be careful to vent, as steam could cause a build up in pressure and explode the top (we don’t want all of our hard work ruined with a squash covered ceiling! Best to do this in batches).
4. Eat and enjoy, or freeze in quart containers for another day. We served this with pizza night and another time with corn muffins.

Notes