Honey & Cinnamon Butternut Squash Soup
 
Prep time
Cook time
Total time
 
Rich, creamy butternut squash soup with a hint of sweet and crunch.
Author:
Recipe type: Soup
Serves: 4 servings
Ingredients
  • For the soup:
  • 1 small bag butternut squash (frozen) or 2 cups fresh butternut squash cut into cubes and blanched.
  • 1 large carrot, cut into chunks
  • ½ cup sliced leeks
  • 1 cup chicken broth (or vegetable broth if vegan/vegetarian)
  • 1 tsp. honey* or equivalent sweetener alternative
  • Salt & pepper
  • ½ cup cashew milk (or milk of your choice)
  • honey* to drizzle, optional
  • Spiced pumpkin seeds for garnish, optional (see below)
  • -
  • For the Spiced Pumpkin Seeds
  • ½ cup raw pumpkin or butternut squash seeds, washed and dried
  • 1-2 tsp. avocado oil or ghee
  • ¼ tsp. cinnamon
  • -
  • *omit for Trim Healthy Mama recipe
Instructions
  1. For the soup:
  2. Blend first 5 ingredients in a high-speed blender on soup mode OR Cook until soft on a stovetop and puree in a blender, carefully.
  3. Add milk and blend briefly until incorporated.
  4. -
  5. For the Spiced Pumpkin Seeds
  6. Drizzle seeds with oil and sprinkle with cinnamon.
  7. Stir well to coat.
  8. Bake in a preheated oven @ 350˚ for about 10 minutes until seeds are toasted.
  9. Allow to cool.
  10. -
  11. To serve:
  12. Pour soup into bowl.
  13. Sprinkle with a few seeds and drizzle with honey.
  14. Enjoy
Recipe by Mr. Farmer's Daughter at http://www.mrfarmersdaughter.com/honey-cinnamon-butternut-squash-soup/