Spicy Butternut Squash Soup
By: Dr. Peggy Malone
Ingredients
Method
- Heat coconut oil over medium heat in a large soup pot
- Add squash, pepper, carrot, celery, onion, garlic and ginger. Cover and cook for 4-5 minutes (stir occasionally)
- Add applesauce, both broth and spices
- Cover and simmer over low heat for 20-30 minutes (until squash is softened)
- Pour mixture into blender and blend until smooth
Enjoy!
I just got a Vitamix and I went on a hunt for recipes. This recipe is delicious, easy ( OK, OK, I used pre-cut butternut squash) and only 115 calories per cup! It’s on my Pinterest now. Thank you.