Butternut Squash Soup Recipe

Olive Oil

13

Brown Onion

Sage

4

Carrot × 2

Butternut Squash

1230

Chicken Cube

Maple Syrup

16

Coconut Milk

240

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20mins

Nutritional info

kcal

110.6

protein

1.4 g

carbs

8.6 g

fats

8.6 g

fiber

1.5 g

Categories: , , ,

Ingredients

43/48 tbsp Olive Oil
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1 Brown Onion
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4g Sage
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2 Carrot
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6 cup Butternut Squash
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1 Chicken Cube
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16g Maple Syrup
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240ml Coconut Milk
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Cooking instructions

Step 1

In a medium-sized pot, heat the olive oil over medium heat.

Step 2

Add the onion and sauté for 5-7 minutes, until cooked through.

Step 3

Add the sage and cook for another 1 minute or so, until you can smell it.

Step 4

Add the carrots, squash, stock, maple syrup and salt. Bring to a boil, reduce heat and simmer for 15 minutes, or until carrots and squash are tender.

Step 5

Add the cup of milk and blend with an immersion blender until smooth and creamy (1-2 minutes). Alternatively, you could *very carefully* transfer to a stand blender and blend until smooth.

Step 6

Enjoy!

Step 7

Store in a sealed container in the fridge for up to 5 days, or in the freezer for up to 3 months.

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