Butternut Squash Soup Recipe
·
1/8
tsp White Pepper
·
1/8
tsp Cinnamon
·
1/8
tsp Dillweed Dry (or Sage/ Rosemary/Thyme)
·
1/8
tsp Nutmeg- Half of 1/8tsp
·
Fresh
Dill & Parsley from Spring Mix (optional)
·
½
Cup Fresh Spinach (optional)
·
¼
Cup Coconut Milk (or Normal Milk)
·
2
Cup Chicken Broth
·
2
+ Cups Butternut Squash- ½ freshly roasted, peeled or 2 cups freshly cooked
·
¼
Granny Smith Apple
·
Add
salt if needed
-To roast
butternut squash easily, split squash in half vertically, scoop out seeds and
place flesh side down on a lightly greased baking pan. Pierce skin and bake at
350F for 30 mins. Cool and scoop out flesh. Or place in microwave safe baking
dish flesh side down, cover and microwave on High for 10 min or until fork
tender.
- Mix all
ingredients together, bring to a boil and use immersion blender to blend
together.
