This easy autumn butternut squash soup recipe was developed by Kendra Smith, owner and chef of Little Black Dog Catering. This soup is deliciously gluten and dairy-free, you can accommodate everyone!
Ingredients
4 Tbsp Cilantro & Roasted Onion Olive Oil
5 Cup Butternut Squash, Peeled and Cut
1 Medium Cooking Onion, Chopped
2 Cloves Garlic, Chopped
½ tsp salt
¼ tsp pepper
1 tsp Curry Powder
1 L Chicken stock
1 can Coconut milk
1 Cup Raw Pumpkin Seeds
1 Tbsp Cinnamon Pear Balsamic
Directions
Sauté the onions and garlic in the Cilantro & Roasted Onion Olive Oil on medium heat. Add salt, pepper and curry powder. Cook the onions until they are soft and semi-translucent.
Add the butternut squash and chicken stock, simmer on medium until squash is soft (approx. 20 min). Add coconut milk and blend in everything in a food processor.
Mix pumpkin seeds with the Cinnamon Pear Balsamic until coated, spread on a lined baking sheet and bake in the oven at 350°F for 5 minutes let cool slightly and separate.