Warm & Spicy Butternut Squash Soup
This Warm & Spicy Butternut Squash Soup is the perfect meal from Fall all the way through Winter!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings: 4 servings
Heat the olive oil over medium head in a stock pot. Add the butternut squash and season with salt and pepper.
Cook, stirring occasionally, until the squash starts to caramelize, about 10 minutes.
Add the garlic and cook for about 5 more minutes, then add the onion powder, cinnamon, ginger, and allspice and stir to coat all the squash.
Add the vegetable stock and raise the heat to medium-high. Bring to a boil, then reduce heat to simmer until the squash is fork-tender, about 10-15 minutes.
Using an immersion blender, blend until the soup is smooth, then add the almond milk until desired thickness is reached and combine thoroughly.
Alternatively, using a traditional blender, puree the soup. Then, return it to the pot. Add the almond milk to the blender and blend to clean the canister and then pour into the soup pot and stir to combine.
** Nutritional information is an estimate and may vary.
Serving: 1serving | Calories: 179kcal | Carbohydrates: 29g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 755mg | Potassium: 751mg | Fiber: 4g | Sugar: 6g | Vitamin A: 22700IU | Vitamin C: 45mg | Calcium: 151mg | Iron: 1.7mg