Butternut Squash Soup | The Daily Balance

The Daily Balance

Name: Butternut Squash Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: Amy's Kitchen Light in Sodium Butternut Squash Soup; Carrot Bag; Sweet Onion; Emperor's Kitchen Chopped Garlic; DiNapoli Crushed Tomatoes in Heavy Purée; Regent Salt & Pepper Mini Shakers; Spicely Organics Turmeric, Organic; Tarallini Garlic Oil & Hot Red Pepper Italian Salted Snack; La Tourangelle Extra Virgin Olive Oil Spray, Organic; Seitenbacher Vegetable Broth and Seasoning Mix; full-fat coconut milk

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Butternut Squash Soup

Serves 410 mins prep40 mins cook

This comforting butternut squash soup is blended with roasted vegetables and spices, making it an easy and delicious option. It pairs perfectly with grilled cheese for a cozy meal.

0 servings

What you need

La Tourangelle Extra Virgin Olive Oil Spray, Organic

tbsp olive oil

butternut squash

carrot

sweet onion

garlic

DiNapoli Crushed Tomatoes in Heavy Purée

fresh tomatoes

salt & pepper

tsp turmeric

Tarallini Garlic Oil & Hot Red Pepper Italian Salted Snack

tsp italian seasoning

Seitenbacher Vegetable Broth and Seasoning Mix

cup vegetable broth

cup full-fat coconut milk

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Instructions

1: Preheat your oven to 375 degrees.

2: Remove the seeds of the butternut squash, and then place all vegetables on a baking sheet lined with parchment paper.

3: Add seasonings and olive oil, then bake for 40 minutes.

4: Add roasted veggies to a blender with vegetable broth and combine.

5: Add soup to a pot on the stovetop to warm. Add coconut milk and stir.

6: Make grilled cheese using French baguette and jalapeno havarti cheese.

7: Spoon soup into a bowl and top with a drizzle of coconut milk and fresh sage. Enjoy the grilled cheese dunk.

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