Dairy Free Butternut Squash Soup187
Total Time55 min
Heat large heavy bottom pot to medium heat. Add olive oil, then add onion and minced garlic. Cook for about 3 minutes or until onions and garlic become translucent and fragrant.
Add pear, coriander, allspice, fresh herbs (optional), salt and pepper. Cook for about 5 minutes, stirring occasionally.
Add the squash and cook for about 15 minutes or until squash becomes golden in color. Stir occasionally.
Add stock and stir to combine all ingredients well. Bring to a boil then immediately reduce heat to low. Continue to cook for about 15-20 minutes or until the squash is tender.
Allow soup to completely cool. Add soup to blender and blend the soup until it becomes smooth. If you added any woody thyme or oregano sprigs that are still tough, remove these stems before blending the soup.
Add additional salt and pepper to taste.
Pour back into pot and re-heat before serving.
Serve the soup warm, top with fresh chives or herbs and eat with your favorite crusty bread or gluten free bread.
Amount Per Serving
% Daily Value *
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