Butternut Squash Soup

I’m definitely more of a summer person, but I’ve been making all of the cozy fall foods lately. I made butternut squash soup for dinner tonight. It is gluten free, dairy free, soy free, and added sugar free. See recipe below!

Ingredients:

1 medium butternut squash

1 red bell pepper

1/2 sweet onion

2 medium carrots

2 cloves garlic

Salt

Pepper

Avocado Oil

Toppings: green onions and pumpkin seeds

 

Directions:

  1. Heat the butternut squash in the microwave for about 5 minutes. Remove from the microwave and allow to cool.
  2. Once cooled, peel the outside of the butternut squash.
  3. Once peeled, cut the butternut squash into cubes, removing the seeds in the process.
  4. Cut onion and the red bell pepper.
  5. Place a pot on medium heat and add avocado oil.
  6. Cook the onion in the pot for about 30 seconds.
  7. Add the red pepper to the pot and cook until it begins to soften. Add salt and pepper.
  8. Add chopped and peeled cloves of garlic, cook for about 30 seconds, and then immediately add the cubed butternut squash to the pot.
  9. Add 4-5 cups of water to the pot and place on high heat. Allow the soup to boil for several minutes until the water begins to evaporate.
  10. Turn the pot off and allow to cool slightly. Using a hand blender, carefully blend the soup until the ingredients are fully blended.
  11. Place the pot back on high heat and heat until the soup forms a thick consistency.
  12. Chop green onions and serve the soup topped with green onions and pumpkin seeds.