soup

Butternut Squash & Pumpkin Soup

soup

Tis the season for wonderful winter vegetables! I bought some uncooked but prepped butternut squash at Trader Joe’s. The squash was already peeled and cut up, which saved me a ton of time. It has been super cold for Texans the past few days so I was craving some soup. I took my newly bought butternut squash and other ingredients I had in my house and came up with the following:

Ingredients:
1 package butternut squash (equivalent to 1 butternut squash)
1 15-oz can organic coconut milk
1 15-oz can organic pumpkin
green onion
salt & pepper to taste

Directions:
Preheat the oven to 350-degrees. Line a baking sheet with foil. Spread the butternut on the foil and bake for 20-30 minutes. Squash should be soft when fully cooked. Dump the cooked squash in a food processor and puree. Add in the can of coconut milk. Puree. Add in the can of pumpkin. Puree. Add the green onion and seasonings. Puree.

Voila! A delicious soup with leftovers for the following day. ENJOY.