Spirited Essence Works

Brrr!!! Snow has come again to the Northwest. Don’t get me wrong, I love it! Being from the south, I get quite excited when it snows. It’s perfect opportunity to make soup as well. One of my all time favorite soups to make is Butternut Squash Soup. It’s super easy to make too! So grab your pot and ladle, we’re gonna cook up a soup that will sure become your winter favorite!

Butternut Squash Soup

Prep Time: 15 m

Cook Time: 1h 15m

Total Time: 1h 30m

Ingredients:

1 medium-sized butternut squash

2 Tbsp of olive oil

1 shallot, diced

4 cloves of garlic, minced

4 oz of dairy free cream cheese

1/2 cup of dairy free milk

1 cup of dairy free cheddar cheese

1 cup of carrots, steamed and diced

1/2 cup of vegetable broth

2 Tbsp of cinnamon

1 Tbsp of nutmeg

Directions:

Preheat oven to 425 degrees. Halve the butternut squash and scoop out seeds and pulp. Drizzle olive oil over halves. Sprinkle with salt and pepper. Place squash halves seasoned side down. Bake in oven for 45 mins. Once cooked, let cool for 10 mins before scooping squash into soup pot.

In a large soup pot, on medium-high heat, add olive oil. Then, add shallots and garlic, sauté until golden brown. Reduce heat to medium-low, add carrots, cream cheese, butternut squash, cheese, milk , vegetable broth, cinnamon, and nutmeg. Stir together. Then, emulsify all ingredients until it is a puréed consistency. Continue to heat for 5-10 mins until hot. Serve and enjoy!