Butternut Squash Soup

Butternut Squash Soup

with Pumpkin Seeds

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As soon as the evenings turn cool and the first hint of color hits the leaves, we think of butternut squash and the many ways we can enjoy it all winter long. This soup is a favorite use of this gorgeous veggie.

It’s creamy without dairy, it’s filling, and is incredibly healthy. Full of vitamin A and antioxidants, this soup will warm your tummy on a cool, crisp evening and help ward off those early season colds. It makes a generous amount so you might even have some left over for lunch tomorrow!

  • Servings: 2 or 4
  • Calories: 490 per serving
  • Est. Cooking Time: 35 min
  • Allergens: Tree nuts
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Viognier
  • Kombucha

INGREDIENTS:

  • Sweet Potato
  • Green Onion
  • Leeks
  • Coconut Oil
  • Cubed Butternut Squash
  • Vegetable Broth
  • Coconut Milk
  • Pumpkin Seed

EQUIPMENT YOU'LL NEED:

  • Blender or Immersion Blender
  • Can Opener
  • Large Bowl
  • Medium Saucepot
  • Peeler

FROM YOUR PANTRY:

  • Salt
  • Black Pepper

INGREDIENTS 411:

  • Ingredients are gluten-free, but not handled in a gluten-free facility.

Tips & Techniques:

Exclusive video demonstrations of the skills you’ll need to bring this meal to life.