Butternut Cream Soup (dairy free, gluten free, paleo)
Thick, sweet and creamy, this hearty soup has a vibrant color, so it’s as pleasing to the eye as it is to the taste buds. Plus your body will thank you for all the antioxidants, and the vitamin A.
- 1 medium butternut squash
- 1 medium apple, peeled, cored, sliced
- 1 clove garlic, sliced
- 1 + 1/4 cup low fat, unsweetened coconut milk (refrigerated tetra pack)
- 1/4 tsp sea salt
- ¼ tsp ginger
- ¼ tsp nutmeg
- 1 tsp cinnamon
- 1 Tbsp honey
- Omega Crunch Sweet Cinnamon Shelled Flax (for topping)
Preheat oven to 425 F.
With a knife, poke holes in the squash (to let steam escape during baking). Place the squash on a cookie sheet or in a baking dish and bake for 40 minutes. Meanwhile, peel, core and slice the apple and slice the garlic. Wrap both in tinfoil. After the 40 minutes, add the wrapped apple and garlic to the cookie sheet (or baking dish) alongside the squash. Bake for an additional 10 minutes or until the squash and apple are tender. In a medium saucepan, sautee the baked squash, apple and garlic in olive oil for about 5 minutes. Add the coconut milk, seasonings and honey. Simmer for 10 minutes. In a food processor, pulse the soup until it is pureed. Serve immediately or store in an air tight container (refrigerated) for 3 days, or freeze. Add cinnamon shelled flax for added flavor and nutrients.
Nutritional Info Per Serving:
147 cals, 33g carbs, 2g fat, 2g protein, 16g sugar, 1g fiber
Recipe created by Kitchen Caleigh