Cream-free Butternut Squash Soup

This recipe is enough for two, double as needed  

Prep & Cook time: 30 minutes            

All organic ingredients

• 2  10 oz. bags frozen butternut squash cubes, thawed or at least softened 
• 1 cup chicken broth or stock
• 2 tsp. iodized sea salt
• 3 Tbsp. olive oil
• 1-2 Tbsp. butter (optional for added creaminess)
• 1/4 cup finely chopped sweet onion
• 6-8 baby carrots, finely chopped (electric mini-chopper works fast for both the onion & carrot)
• 1-2 cloves minced garlic (depending on size)
• 1/2 tsp. sage & 1/2 tsp. nutmeg 

1. In large saucepan or stock pot, on medium heat, heat olive oil; add onion, garlic, salt until soft, about 3 mins.
2. Add carrot, squash, chicken broth. Stir and chop with wooden spoon, bringing all to boil
3. Add butter (if desired), sage and nutmeg, boil about 20 mins. 
4. Pour into food processor and blend until smooth (or use immersion blender)
5. Pour into festive bowls and serve with crunchy bread, Melba toast or crackers

(TIP: Heat bowls in microwave for about 30 seconds then pour soup in — soup won’t get cold as fast)

This soup is more filling than it seems — it has tons of fiber and is loaded with vitamin A, vitamin C, potassium, and magnesium. It can be made a day early and keeps in the fridge for several days. It actually gets more flavorful overnight. Enjoy!