Its cold out.. hence, lots of soups will be hitting the blog! Soup is just the perfect meal. It’s warm, cozy, soothes the soul, and it keeps me full. As my search for alternatives with Candida continues, I decided to try a new recipe—-Butternut Squash soup!
Butternut Squash soup is typically very creamy because it has a cream base, so I was nervous and skeptical about this recipe. Surprisingly, the recipe was thick and creamy. If you didn’t know it, you wouldn’t know that there isn’t cream in this thick soup. So good!
- 1 large onion
- 2 packages of pre-cut butternut squash cubes
- 1 1/2 tsp of minced garlic
- 2 tsp of chopped rosemary
- 1/2 Tbsp extra virgin olive oil
- 1-2 cups water
- Himalayan salt to taste
- Pepper to taste
- Cooking spray (I use coconut oil spray)
- Pre-heat the oven to 350 degrees
- In a bowl, mix the the butternut squash with the olive oil, salt, and pepper
- Spray a baking pan with the coconut oil cooking spray and evenly spread the butternut squash.
- Bake the butternut squash until lightly browned/ soft
- While the squash is baking, sauté the chopped onion with the garlic
- Once the butternut squash is cooked, add the onions, rosemary, water, and the squash to the blender (I use my Vitamix). Add water as needed for your preferred consistency.
- Pour out of the blender and enjoy!
The recipe is really simple, and will be repeated! I hope you enjoy it as much as I did.