When my kids and I first discovered we all had food allergies, it was difficult to find recipes that everyone could eat. We were all going through the emotional shift that occurs when something new is introduced to our daily routine. So in a desperate attempt to ease the growing pains, I enrolled us all in cooking classes.
It is there where we were introduced to this butternut squash soup. This delicious soup is so easy to make, that over time it has become one of our weekly staples. To keep things interesting and fresh, I swap out butternut squash for kabocha pumpkin or add in different veggies. It also freezes beautifully making it available when I need it. (I like to freeze the soup in silicone ice trays, which makes it easier to pop out from the tray and manage portion control ) Recently, I discovered it makes a delicious base for our chicken dumpling noodle soup too! If I am craving a warm drink in the morning, it makes an awesome veggie and protein breakfast.
Butternut Squash Soup
1 1/2 ripe avocado
2 cups of simmered butternut squash
1/2 cup sliced, sautéed leeks (optional) 2
2 cloves roasted garlic
1/2 teaspoon paprika
1/4 teaspoon chile powder (optional, for extra kick)
1/2 teaspoon freshly ground nutmeg
Sea salt, to taste
Place all ingredients into a blender. Start with a low speed, gradually increasing to high speed. Blend well until reaching a creamy consistency. Bon Apitito!!
Garnishing ideas : blanched zucchini, toasted pumpkin seeds, Kefir, coconut cream, or creme fraiche
We would love to hear what your families thought of the soup and how you decided to make it your own. Please feel free to comment below or find us on Facebook or on instagram tag us #pureandnowrecipes