Soup’s Still On! Use up the last Butternut Squash with this Recipe

Spring may be around the corner but we still have a few more soup days to enjoy before the weather breaks for good.  If you still have one of the winter squashes in your kitchen or want to pick one up here’s a quick easy recipe for a healthy comfort soup.
Butternut Squash Soup
1 medium sized butternut squash (approximately 3-4lb) or 4 cups
½ tbs ghee
½ tbs coconut oil or olive oil
½ cup onion diced
1 tbs minced garlic
1 cup milk (organic skim, unsweetened almond or your favorite)
½ cup unsweetened apple sauce
2 cups vegetable stock
1-2 tbs local honey
1 tsp pumpkin spice
½ tsp curry powder
¼ tsp sage
Garnish: freshly ground pepper & plain fat free yogurt

Preheat oven to 400˚
o   Prick squash with a fork and place it whole on a cookie sheet or large pan. Roast it in the oven for 45 minutes until soft.
o   Once squash is cool, cut it in half and remove the seeds. Scoop out the flesh into a bowl, mash and melt the ghee in it and set aside
o   In a saucepan sauté onion and garlic in the coconut oil until translucent.
o   Put squash, onion mixture and all remaining ingredients in blender and puree.  Be sure to allow the steam to escape through the top hole and cover with a towel so that there is no explosion
o   Pour blended soup in sauce pan and bring to a boil then reduce to simmer.
o   Ladle in bowls and garnish with fresh pepper and 1 tbs plain yogurt
Enjoy your sweet warm treat!


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