In keeping with my On-The-Go Soups Trend (click to see Tomato and Cauliflower Soups) I've developed a new blended squash soup that is giving me all kinds of Autumn vibes. This soup is Dairy Free, Gluten Free, Sugar Free , Vegan, Paleo, and simply delicious. Give this recipe a try and let me know how it goes in the comments below!
Ingredients
- 1 Large Squash (Butternut Squash is a great option, but I had a giant Yellow Zucchini on hand when making this, so that's what I used and it turned out just as well)
- 1 Shallot
- 1-2 Tablespoon Coconut Oil
- 3-6 Cloves Garlic
- Salt and Pepper
- 1 Teaspoon Dried Basil
- 1.5 Teaspoon Dried Thyme
- 1.5 Teaspoon Dried Rosemary
- 32oz Veggie or Chicken Broth (I used Chicken)
- 1.5 Tablespoon Butter
Directions
- Chop up the squash into approx 1" cubes and Slice up shallot.
- Toss squash, shallot, herbs, S+P, and Coconut Oil in a mixing bowl.
- Bake on cookie sheet, lined with parchment paper, at 400 degrees, until fork tender (time will vary depending on type of squash - start with 30 minutes and then check it in 5 minute increments from there, until it is easily pierced with a fork).
- Take Squash in batches and blend in blender until you've reach your preferred consistency. Tip: Adding a little broth to the blender can help things blend up more easily.
- Add Blended Squash to soup pot, pour in Broth, add in butter, and heat on medium low.
- Once heated through, taste and add S+P as needed.
In good great health,
Xx, Lauren
No comments:
Post a Comment