Honey & Cinnamon Butternut Squash Soup
Author: www.mrfarmersdaughter.com
Recipe type: Soup
Serves: 4 servings
- 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
- For the soup:
- 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.
- Add milk and blend briefly until incorporated.
- -
- For the Spiced Pumpkin Seeds
- Drizzle seeds with oil and sprinkle with cinnamon.
- Stir well to coat.
- Bake in a preheated oven @ 350˚ for about 10 minutes until seeds are toasted.
- Allow to cool.
- -
- To serve:
- Pour soup into bowl.
- Sprinkle with a few seeds and drizzle with honey.
- Enjoy
Recipe by Mr. Farmer's Daughter at http://www.mrfarmersdaughter.com/honey-cinnamon-butternut-squash-soup/
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