Pumpkin Butternut Squash Soup
One thing my mom and sister love to make and eat is soup. Tomato, clam chowder, chili...they are the first ones to grab a spoon. This is a great fall recipe because the pumpkin and squash add a slight sweetness, while still maintaining a creamy, yet comforting consistency. My mom sometimes puts her own spin on this recipe and adds apple puree and sliced sausage to enhance the sweet and savory combination.
Ingredients
2 tbsp clarified butter or coconut oil
1 tbsp extra virgin olive oil
2 cups chopped yellow onions (1 large or 2 small onions)
1-2 tbsp minced fresh ginger
1/4 tsp cayenne pepper
1 - 15 oz can pumpkin puree
1 1/2 lbs butternut squash peeled and cut into chunks
3 cups low-sodium chicken broth
2 tsp salt
1/2 tsp freshly ground black pepper
1 cup unsweetened almond milk or full-fat coconut milk
Directions
Heat the butter in a dutch oven. Add onions and cook over medium hear for 12-15 minutes until slightly browned. At minute 10, add fresh ginger and cook for 2 minutes Add pumpkin, squash, chicken stock and salt and pepper, Bring to a boil, and turn down to simmer and cook for 20 minutes until squash is tender. Using an immersion blender, blend until smooth. Add almond milk and stir.
Ingredients
2 tbsp clarified butter or coconut oil
1 tbsp extra virgin olive oil
2 cups chopped yellow onions (1 large or 2 small onions)
1-2 tbsp minced fresh ginger
1/4 tsp cayenne pepper
1 - 15 oz can pumpkin puree
1 1/2 lbs butternut squash peeled and cut into chunks
3 cups low-sodium chicken broth
2 tsp salt
1/2 tsp freshly ground black pepper
1 cup unsweetened almond milk or full-fat coconut milk
Directions
Heat the butter in a dutch oven. Add onions and cook over medium hear for 12-15 minutes until slightly browned. At minute 10, add fresh ginger and cook for 2 minutes Add pumpkin, squash, chicken stock and salt and pepper, Bring to a boil, and turn down to simmer and cook for 20 minutes until squash is tender. Using an immersion blender, blend until smooth. Add almond milk and stir.
