Ingredients:
- Butternut Squash, 4 cup, cubes
- 1 medium sized onion, diced
- Carrots 1 cup, diced
- Celery, 1 cup, diced
- Chicken Broth, 4 cups
- Almond Milk, Unsweetened 1 cup
- Butter, salted, 2 tbsp
- Sage 1 leaf or
- Paprika, 1 tbsp
- Nutmeg, ground, 1 tbsp
- Garlic, 3 cloves
In a 375 degree oven, roast squash and garlic for 15-20 minutes.
In soup kettle, sweat mirepoix (celery, onion, and carrot) in 2 TBS of butter.
Add roasted squash and garlic to mirepoix.
Add chicken stock and spices and bring to a boil.
Simmer for 20 minutes then add almond milk. Cook for another 5 minutes. With and immersion blender, blend until smooth. If soup to thick, add a 1/.2 chicken stock 1/2 almond milk mix till consistency you prefer. Salt and pepper to taste.
Enjoy!!
Nutrition Facts
5 Servings
Amount Per Serving
5 Points+
Calories: 171.1
Total Fat: 7.2 g
Total Carbohydrate 27.5 g
Dietary Fiber 7.8 g
Protein 3.7 g
Looks good!
I have put this recipe on my “To Try” Blog minus the pictures. Is that ok?
If you like heat, try adding chipotle pepper to this ~ it’s now my go to squash soup addition! 🙂