YIELD
4 servings
TOTAL TIME
30 mins
– Wash and cook the butternut squash until fork-through. – Cut the squash and remove the seeds. Transfer the squash to a good quality blender.
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– Add salt and pepper to taste, then add remaining ingredients. Blend to a smooth texture.
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– Transfer to a saucepan and simmer. Adjust the seasoning as the soup simmer.
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– Serve warm with croutons and pumpkin seeds. Enjoy!
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