Vegan Butternut Squash Soup is a healthy addition to your fall foods! I made it as a comfort food for my daughter, to help her feel better from a cold.
Further Food Nutritionist Commentary:
By Dianne Rishikof, MS, RDN, LDN
Vegan Butternut Squash Soup
1 cup butternut squash (cubed)
1/2 teaspoon freshly ground pepper (to taste)
1 teaspoon sea salt
1 tablespoon coconut oil
4 cups organic vegetable broth
1 cup coconut cream
2 garlic cloves (diced)
1 tablespoon organic salt-free seasoning
- Sauté the butternut squash in a large pot (if you’re using your Nutribullet to heat this soup up, use a small pot).
- Sprinkle it with sea salt and pepper.
- Add the remaining ingredients, including more sea salt and pepper, and bring to a boil. Use an immersion blender to make it creamy. You can also transfer the whole thing to your large blender, or use your Nutribullet, as mentioned above. I love the hot setting on mine! Enjoy the soup warm.
Per Serving: Calories: 84; Total Fat: 3g; Saturated Fat: 3g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 756mg; Potassium: 89mg; Carbohydrate: 6g; Fiber: 1g; Sugar: 3g; Protein: 1g
Nutrition Bonus: Vit A: 51%
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