This is creamy, nourishing butternut squash soup recipe for you to make your weekend special. Butternut makes a great addition to many sweet and savory recipes.
Course Soup
Cuisine Vegan
Keyword Vegan Food
Prep Time 50 minutesminutes
Cook Time 10 minutesminutes
Servings 4
Calories 119kcal
Ingredients
2butternut squash
2tbspolive oildivided
1cupdiced onion
1/3cupLiquid Honey
1/3cuppine nutslightly toasted
1tbspminced garlic
1 1/2tspGround sage
1 1/2tspOrganic Ground Cumin
2cupsvegetable stock
5cupswater
1/4tsproasted ground ginger
1/2tspsea Salt Grinder
1/2tspground black pepper
Instructions
Preheat the oven to 400°F (200°C). Cut the squash in half lengthwise and remove the seeds. Brush with 1 tbsp of olive oil.
Place on a baking sheet and roast for 35-45 minutes or until tender. Remove the pulp from the squash in a bowl and set aside.
In large saucepan over medium-high heat, add olive oil and onion; sauté for 3 minutes. Add the squash and the rest of the ingredients, except the pine nuts. Bring to a boil and then simmer for about 15 minutes.
Remove from fire.
In a blender or food processor puree your ingredients.