So full disclosure, this is more than just butternut squash soup. It’s butternut / carrot / orange pepper soup and it’s loaded with vitamin A – almost 1000% the daily recommenced amount and 200% of your daily vitamin C.
Also, it’s delicious and 1/4 of the entire recipe is under 200 calories!
1 large butternut squash (mine was 3lbs)
1 cup unsweetened cashew milk
2 medium carrots
1 medium orange bell pepper
2 cups vegetable stock (or whatever stock you like)
black pepper to taste
splash of hot sauce
water (enough to cover everything)
I peel my squash to get more out of it, and I just feel like it’s safer than trying to cut the skin off. Other than that, I just chopped all the ingredients into manageable pieces and put them in a large pot with the stock, cashew milk and just enough water to cover all the vegetables.
I add pepper and a little hot sauce to taste. I spice up a lot of my other soups, but butternut squash, especially with the carrots and bell pepper, doesn’t need much help!
I cook it on medium / low until the vegetables are soft and then I puree the whole pot. The best and easiest way to do this is with an immersion blender. If you don’t have one, you can do it in a food processor, you just may have more in the pot than you have room for in your food processor! When that happens to me, I just use another bowl to empty the food processor into.
I use a wide mouth funnel to fill my jars with once the soup has cooled a bit and then I store them in the fridge – here’s a link for Canadians – https://amzn.to/2JYlIkP, and here’s one for Americans – https://amzn.to/2JWLRjY