Butternut Squash Soup

  • 2 medium butternut squash, cut in half lengthwise. Seeds removed
  • 1 tbsp EVOO
  • Sea Salt
  • Black Pepper
  • 4 cloves of garlic
  • 4 fresh thyme sprigs
  • 4 cups Organic low sodium no sugar added vegetable broth
  • Hot water
  • Chopped fresh cilantro
Pair with Pepper Jam & Spicy “faux-gurt”
  1. Preheat oven to 425.
  2. Lay squash skin side down on a baking sheet
  3. Drizzle with olive oil.
  4. Place one garlic clove and one thyme sprig into the pocket of each squash half. Cover with aluminum foil.
  5. Bake for 35-40 minutes or until quash is soft but not dried out.
  6. Remove from oven.
  7. Let squash rest until it is cool enough to handle.
  8. Peel squash; discard skin and thyme.
  9. Place squash, 1 cup oof broth, and garlic in blender, in 2 or more batches, if necessary, cover with lid and blend until smooth.
  10. Place squash mixture and remaining 3 cups of broth in large saucepan; cook. Over medium-high heat, stirring frequently, for 5-8 minutes or until hot.
  • If soup is too thick add water.
  1. Evenly divide soup into 9 serving bowls. Top with Pepper Jam, Spicy “Faux-gurt” and cilantro.

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