hendersonketogirlPUMPKIN BUTTERNUT SQUASH SOUP
INGREDIENTS:
3 c butternut squash
3 c sugar pumpkin
kosher salt & pepper
2 tsp EVOO
1/2 yellow onion (diced)
2 garlic cloves (minced)
3 1/2 c chicken or vegetable broth
1/4 tsp ground coriander
kosher salt & pepper
Heavy whipping cream (HWC) - 1 Tbsp drizzled in soup before serving
DIRECTIONS:
Preheat oven @375. Line baking sheet with foil.
Cut in quarters & remove seeds.
Brush or spray olive oil on flesh of pumpkin & squash. Sprinkle kosher salt & pepper.
Place on foiled-lined baking sheet and bake in oven for 45 minutes.
Remove. Cool. Peel skin & cut in cubes.
Add 2 tsp EVOO to pot on stovetop.
Add diced onion, garlic. Sautee.
Add butternut squash & pumpkin cubes. Stir.
Add spices. Stir.
Pour in broth & bring to a boil over medium heat.
Upon boiling, use an immersion stick blender to puree soup or you can pour into a blender to puree.
MAKES: 4 servings
MACROS per SERVING:
Cal: 250 Fat: 9g Carb:28 ng Protein: 6g
