TASTY TUESDAY

Roasted Butternut Squash and Pumpkin Soup

Serves 6
Creamy, tasty and healthy!

Ingredientspaleo, gluten free, healthy

3 – 4 lbs of butternut squash, peeled, seeded and chopped into cubes
1 can unsweetened pumpkin 
1 large yellow onion chopped
5 cloves garlic crushed
1 tablespoon olive oil
1 can full fat coconut milk
4 cups low sodium chicken broth
1 cup water or extra cup or extra cup of broth
1 tablespoon pumpkin pie spice
1 teaspoon of cinnamon
2 bay leaves
toasted hazelnuts to garnish
Directions:
Saute onions and garlic in frying pan with olive oil.  After Add onions and garlic, chopped butternut, can pumpkin, broth to large pot and cook for about 20 min.  After been cooking for 10 minutes add coconut milk and spices.  When tender add to blender and blend until pureed smooth.
Serve immediately and sprinkle top with toasted hazelnuts.  Enjoy!

Roasted Butternut Squash and Pumpkin Soup
Serves 6
Creamy, tasty and healthy for you!
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Ingredients
  1. 3 - 4 lbs of butternut squash, peeled, seeded and chopped into cubes
  2. 1 can unsweetened pumpkin 
  3. 1 large yellow onion chopped
  4. 5 cloves garlic crushed
  5. 1 tablespoon olive oil
  6. 1 can full fat coconut milk
  7. 4 cups low sodium chicken broth
  8. 1 cup water or extra cup or extra cup of broth
  9. 1 tablespoon pumpkin pie spice
  10. 1 teaspoon of cinnamon
  11. 2 bay leaves
  12. toasted hazelnuts to garnish
Instructions
  1. Saute onions and garlic in frying pan with olive oil.
  2. After Add onions and garlic, chopped butternut, can pumpkin, broth to large pot and cook for about 20 min.
  3. IMPORTANT: After been cooking for 10 minutes add coconut milk and spices.
  4. When tender add to blender and blend until pureed smooth.
  5. Serve immediately and sprinkle top with toasted hazelnuts.
  6. Enjoy!
Adapted from Danielle Walker
Adapted from Danielle Walker
A healthy website http://ahealthywebsite.com/

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