Butternut Squash Soup
Ingredients
-
1 ½
tablespoons
olive oil
-
1
medium
onion
-
3
cloves
garlic
-
2
pounds
butternut squash
-
1
teaspoon
sea salt
-
¼
teaspoon
ground black pepper
-
½
teaspoon
fresh thyme leaves
-
1 ½
cups
vegetable broth
-
2
cups
almond milk
-
2
teaspoons
lime juice
Instructions
- Heat olive oil in a large stock pot over medium-high heat until shimmering.
- Add onion and garlic, cooking for about 3 minutes until fragrant.
- Stir in butternut squash and sauté for about 7 minutes until onions are translucent.
- Add salt, pepper, thyme, vegetable broth, and almond milk; stir to combine.
- Bring to a boil, then reduce heat and simmer for about 10 minutes until squash is tender.
- Remove from heat, add lime juice, and blend until creamy.
- Taste and adjust seasoning as needed, then serve in bowls.
Nutrition Facts (estimated)
Servings
6 servings
Calories
124
Total fat
5g
Total carbohydrates
21g
Total protein
2g
Sodium
738mg
Cholesterol
0mg
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