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Butternut Squash Pumpkin Soup
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Description
A lighter, insanely creamy Butternut Squash Pumpkin soup to warm you up on the coldest winter days. If you have a high-powered blender, this will be a one-shot deal; if not, just process and heat! All the sweet nutty flavor without the calories and fat. It’s a delicious healthy option on a cold winter day!
Ingredients
- 1 can (15 Oz. Size) Pumpkin Puree
- 15 ounces, weight Cooked Butternut Squash
- 4-½ ounces, weight Cooked Sweet Potato
- ½ cups Light Coconut Milk
- 1-½ cup Vegetable Stock
- 1-½ Tablespoon Honey
- 1 teaspoon Cinnamon
- ⅛ teaspoons Nutmeg
- ⅛ teaspoons All Spice
- ½ teaspoons Salt
- Pumpkin Seeds And Fresh Parsley, For Garnish
Preparation
Combine all ingredients in a high powered blender and blend on high for 6–7 minutes. It should be steaming when done.
You can also combine all ingredients in a blender or food processor and puree. Once pureed, transfer to a large pot and heat on medium until bubbling or boiling. Stir every 1–2 minutes while heating.
Serve immediately while hot, garnished with pumpkin seeds and parsley. Bacon would be lovely too, if you are a meat eater.
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