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Butternut Squash Soup

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Course: Soup/Chili
Keyword: Holiday
Diet: Dairy Free, Gluten Free, Low/No Sodium, Paleo, Vegan, Vegetarian, Whole30
membership: Yes
Protein Source: Chicken, Plant Based
Servings: 0
Calories: 200kcal

What You Need

  • 40 oz. prepackaged butternut squash or one extra-large squash, peeled and diced
  • 1 red bell pepper rough chop
  • 1 yellow onion rough chop,
  • 3 cloves garlic smashed
  • 5 c. water
  • 2 c. chicken stock
  • 1 T. TLC Original House Seasoning
  • fresh thyme sprigs
  • 2 T. white sugar OR sweetener of choice
  • ½ c.-3/4 c. whole milk can also use plant-based like cashew

How to Make It

  • Put all ingredients in to a large pot. Bring to a boil, then reduce to a simmer for 40 minutes.
  • In small batches, blend until creamy.
  • PLEASE leave room in the blender for the liquid to expand and steam to escape (¾ full or less).
  • Return to pot and add milk.
  • Ladle in to bowls, garnish with thyme, and enjoy.

Nutrition

Calories: 200kcal | Carbohydrates: 31g | Protein: 7g | Fat: 3g

Tiny Little Chef Seasonings Used or Reccomended (click to purchase and use code BLOG for 15% off)

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