Description
Gluten Free, Vegan, Refined Sugar Free
Just when you thought butternut squash soup couldn’t get any better we added pumpkin puree, coconut milk, spices and nut butter to bring all your favorite fall flavors into the perfect bowl of soup.
Ingredients
Scale
- 1 medium butternut squash
- 3/4 cup cup pumpkin puree
- 1/4 cup drippy peanut butter
- 2 cups vegetable broth
- 1 can coconut milk
- ¼ cup diced onion
- 1 tsp garlic
- 1 tsp Himalayan salt
- ¼ tsp nutmeg
- 1/8 tsp ground cloves
- 1/8 tsp cinnamon
- 1 tsp black pepper
- Cayenne to taste
Instructions
- Cook butternut squash.
- To cook squash, cut in half lengthwise, remove seeds, spray with some olive oil, and cook face down on a cookie sheet lined with aluminum foil in the oven at 400F for about 30-40 minutes depending on size (check after 30 – it should feel soft).
- Remove squash from oven and allow it to cool (doesn’t have to cool completely, just enough so you can handle without burning yourself).
- Dice your onion and measure out needed amount.
- Combine your squash, onion, and 1 cup of your vegetable broth in your food processor and blend until smooth.
- Once that is pureed, combine with the remaining ingredients in a large dutch oven over medium heat and use a whisk to combine.
- Serve hot!
Notes
If you don’t have a food processor you can just combine everything in your dutch oven and puree it using a whisk attachment of an immersion blender.
You can use any nut butter you prefer for this recipe. Check out my Amazon shop for others I use and recommend!
If you want the soup thinner just add more broth – but retaste because you might want to add more seasoning too.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 cup