Butternut Squash Soup
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DESCRIPTION SERVINGS: Serving


INGREDIENTS


INSTRUCTIONS

  1. In a microwave safe dish, heat dates in 1 cup water for 2 minutes. Drain water and then, in a high speed blender, blend coconut milk and dates until smooth
  2. In a heated pan, water sauté garlic, butternut squash, curry powder, and ground cinnamon until squash is soft.
  3. Pour in date-sweetened coconut milk and vegetable broth and simmer for 15 minutes
  4. Turn off stove-top heat and blend soup using an immersion blender. If using a free-standing blender, transfer carefully and blend no more than 2 cups at a time.
  5. Serve Hot.


RECIPE NOTES

This recipe is for one serving.  However, I recommend doubling, tripling, or even quadrupling this recipe and storing the remainder to be used throughout the week!


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