Butternut Squash Soup

Creamy butternut squash soup that is both dairy free and delicious! A perfect quick and easy fall dinner!
5 minutes
35 minutes
Difficulty
Show nutritional information
This is our estimate based on online research.
Calories:5790
Fat:16 g
Carbohydrates:1410 g
Protein:144 g
Calculated per serving.
  • Recipe in the Contest: 6 votes
  • Serves: 5

    Serves: 5decrease servingsincrease servings

    Ingredients


    Process

    Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
    1. In a pot over medium heat, saute the chopped onion in the olive oil. Continue to saute for about 4 minutes or until translucent in color
    2. Pour a little bit of the bone broth into the pot and stir. Add in the butternut squash and the garlic clove cut in half. Cook for 2 minutes
    3. Add in the rest of the bone broth, salt, sprigs of thyme, and turmeric. Stir and simmer for 25 minute on medium-low.
    4. Turn off the heat and remove the sprigs of thyme. Let the soup cool for at least 10 minutes. Using an immersion blender, slowly and carefully blend the butternut squash into the broth or until it is smooth and creamy {be careful to not burn or splatter yourself while blending, as the soup will still be warm! }
    5. Blend the cashews and water together in a high speed blender until smooth and creamy. Reserve tablespoons of the cashew cream and save the rest in the fridge for other uses.
    6. Add in the applesauce, ghee, cinnamon, and cashew cream. Blend until combined. Serve right away with a garnish of olive oil and cashew cream! Enjoy!

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