PUMPKIN 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








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