Dairy-Free Butternut Squash Soup

Butternut squash soup is such a fall staple, but that doesn’t mean it’s not just as good in the winter months! Rich, creamy, hearty, plant based - sounds great to me! This recipe is very simple, but the taste is complex & always results in such wonderful reviews. It could definitely be its own meal by the way. I’ve tried to serve it as an appetizer before & by the time the main entrée was served everyone was SO full.

What You Need:

• 3 medium-sized butternut squash

• 5 medium leeks, diced

• 2 tablespoons avocado oil

• 1 jalapeno, diced (optional)

• 3 carrots, diced

• 3 cloves of garlic, minced

• 1 medium onion, chopped

• 1 medium shallot, chopped

• 1/2 cup coconut cream

• 5 cups veggie stock (you could use chicken)

• Small bunch of chives

There are a LOT of spices to jazz this soup up & I don’t measure amounts, I just dump them in. I’d estimate 1 tablespoon of each:

• paprika

• dried thyme

• turmeric

• nutmeg

• garlic

• ginger

• pink himalayan salt

• black pepper

What To Do:

• Preheat oven to 350

• Halve each butternut squash + scoop out the seeds + drizzle with avocado oil + place facedown on baking sheet(s) + bake for 40 minutes

• Scoop the cooked squash out + place the squash “meat” aside in a big bowl

• Heat the rest of the avocado oil in a big pot at low-medium heat. Add leeks + jalapeño + carrots + onion + shallot & sauté for 10-12 minutes

• Add all spices + raise the heat

• Add cooked squash + stock + coconut cream

• Stir until fully combined

• Lower heat & let simmer for 20 minutes

• Use an immersion blender to get this soup insanely creamy (you can also put the soup in a blender & mix very well)

• Garnish with chives and/or thyme

Enjoy!!! & tag me when you make this!