I had some butternut squash I needed to use, so I started blending and seasoning and came up with something I really like. It is similar to another soup I posted a while ago, but this one is really simple. I am also trying to cut back on fats, this one has limited fats, but tastes rich and delicious. I just made it,...
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Recipe Directions

This is really easy: throw everything in the blender with about a cup or cup and a half of warm water. Blend until it is perfectly smooth. Add more water to create the desired consistency, I like mine the consistency of a thick cream soup. Taste and adjust seasonings accordingly. I used a combination of warm water and lots of blending to warm the soup. i think there are many embellishments you could add: cilantro or green onions or orange zest or cashew cream, be creative.

Daniefon's Thoughts

I had some butternut squash I needed to use, so I started blending and seasoning and came up with something I really like. It is similar to another soup I posted a while ago, but this one is really simple. I am also trying to cut back on fats, this one has limited fats, but tastes rich and delicious. I just made it, so I will post a picture when I serve it for dinner.

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For this recipe a little nut milk would substitute for the coconut and some of the water. I don't think it would affect the flavor much. I think you can substitute many things depending on the recipe. In a sweet food, where it is being used to bind wet ingredients, I would think ground oats would work.

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wondering if anyone knows a sustitute for coconut. My stomach just can't digest it.

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I am tracking calories right now, so if anyone else wants to know, this soup has 134 calories and 4.5 grams of fat. Not bad considering how filling it is.

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