• Laura R Keller

Butternut Squash Soup


The perfect fall soup with a hint of sweet and spice.


You will need:

  • 1 butternut squash

  • 1 large sweet potato

  • 1 green pepper

  • 1 apple

  • 4 c vegetable broth

  • 2 cloves minced garlic

  • 4 sprigs of fresh oregano

  • Dash of Celtic salt

  • Saucepan

  • 2 tbsp almond, coconut or olive oil

Wash all the produce. Peel and chop the butternut squash, sweet potato and apple. Chop the green pepper. Mince the garlic.

In a saucepan over medium heat, add the almond, coconut or olive oil. Add the butternut squash and sweet potato. Let it cook for 5 minutes stirring occasionally. Add in the 4 c of vegetable broth. Add in the green pepper, garlic, apple, Celtic salt and a few sprigs of oregano. Simmer on low heat for 40 minutes.

Purée all ingredients together. Return to the saucepan to let all the flavors come out a little more for at least 10 minutes.

Garnish with oregano for a beautiful presentation.

Happy Holidays!

xx,

Laura

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