Butternut Squash Soup just in time for the holidays!
Butternut Squash Soup tht is super delicious with one suprise ingredient: lime! Yep, a teenie hint of lime to bring out the full flavor in this traditional, but modern take on a rich and delicious standard. Let me know how it goes!
1 Medium Butternut Squash
10 large Baby Bella Mushrooms
1/2 Cup of Mushroom Broth or 2TBSP of olive oil for sauteing
2.5 ” of peeled ginger
1 large yellow onion
5 large cloves of garlic
2.5 cups of Coconut Cream (replace with Soy Milk to save on calories)
4-5 Tablespoons Maple Syrup (go with 4 if you like it less sweet)
Unsweeted Coconut Chips
1/8 of a lime
Salt to taste
Bake squash at 400 for 1 hour. Take out of over and let cool. Set aside.
Chop mushrooms, garlic, ginger and onions. Saute in mushroom broth or olive oil. Salt to taste
When cool, the skin of the squash will easily peel off. Put squash in food processor.
Add sauteed mushrooms, garlic, ginger and onions.
Add coconut cream or soy milk and maple syrup.
Pour into a large dutch over and lime. Salt to taste.
When hot and ready to serve, place in bowl and sprinkle coconut chips on top. Serve.
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