Looking for a light dish that is also perfect during the cold season? This healthy version of butternut squash soup will do just the trick. Creamy, rich, and full of flavour, you will never guess it is DAIRY-FREE!
After the smorgasbord available at this years Thanksgiving feast and the lack of self-control on my part, I thought it fitting to start the week off with a Simple 24 Hour Fast. No, I did not have one serving of my Sweet Potato Casserole… I went up for seconds… and sadly thirds. Of course one piece of Apple Crisp wasn’t enough either! My motto, “everything in moderation” just flew out the door this weekend. The worst part about my bingeing spree was I couldn’t even run it off since I am injured.
If you overindulged last week now is the perfect time to allow your body to take a small break from one of the hardest processes it undergoes throughout the day… DIGESTION. Easing back into your seemingly proportionate diet with a healthy soup disguised as rich and creamy dish is the way to go.
Using the natural flavours mother nature so carefully created in each ingredient, combined with almond milk and just a small amount of coconut oil, makes this dish a wonderfully filling, healthy soup for the cold fall and winter months.
| Servings |
| 4 |
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There is nothing like a warm, creamy soup on a cold autumn day to satisfy your taste buds. This dish is rich, flavourful, and just what you have been looking for, but much healthier than the original version. A light DAIRY-FREE and GLUTEN-FREE meal perfect for after the holidays.
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- 1 whole butternut squash baked
- coconut oil to coat the squash and sauté the onions
- 1 onion chopped
- 5 cloves garlic minced
- 1 apple diced
- 3 tsp. fresh sage chopped
- 3 cups unsweetened almond milk or non-dairy milk of your choice
- 1 tbsp. coconut aminos
- salt and pepper to taste
- pumpkin seeds for garnish
- Preheat oven to 400 degrees.
- Cut butternut squash in half and layer with coconut oil and salt. Place in the oven flesh side up and bake for 20 minutes. Flip it over and bake it for another 20 minutes until it is soft in the center. Set aside to cool.
- Sauté onion and garlic with a little coconut oil in a large pan until fragrant. Add the apples, sage and cook for about 5 minutes.
- Remove the flesh from the butternut squash and place all the ingredients in a food processor and puree until it becomes a smooth consistency. Add salt and pepper to taste and garnish with the pumpkin seeds. Enjoy!
What is your favorite kind of soup?
Did you eat a lot for Thanksgiving?
This is calling to me – with coconut milk instead of almond! YUMMMMM!!!
That sounds delicious! I will have to try it next time:)