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ALL SALT, OIL & SUGAR FREE 

Compliant Butternut Squash Soup

12/4/2021

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This recipe was adapted from Alex Bury’s recipe.  I have altered a few ingredients.  This soup tastes like winter.  It is exactly the kind of comforting soup you need on a cold day. You are going to need a blender or immersion blender for this recipe.

Ingredients:
  • 1 big butternut squash – peeled, de-seeded, and cut into 1-inch cubes (approximately 3 pounds)
  • 2 onions, chopped
  • 6 cloves of garlic, peeled
  • 7 cups of low sodium vegetable stock or filtered water
  • 1 bay leaf
  • ½ cup of orange juice
  • 1 Tbs. orange zest
  • 1 tsp. powdered ginger
  • 1 tsp. cinnamon
  • ½ tsp. nutmeg

Method:
  1. In a large pot, put in the onions, garlic, squash, bay leaf and stock.
  2. Bring to a boil and then simmer gently for about 30 minutes.
  3. When the squash is tender, add the orange juice, orange zest, ginger, cinnamon and nutmeg. Simmer another 5 minutes.
  4. Remove the bay leaf.
  5. Puree with an immersion blender or let cool and place in a blender jar and process until smooth.  Transfer back to the pot, season to taste and reheat.

  • Note:  This soup freezes really well.  You can freeze it in 4-cup servings as soup or 2-cup servings to put over rice or another whole grain.  

​Go here to print this recipe:  compliant_butternut_squash_soup.docx
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  • Home
  • ABOUT
    • BREAK THE CYCLE REVIEWS
  • Contact
    • FREE TEMPLATES
  • RECIPES
  • QUESTIONS ANSWERED
    • INSPIRATIONAL QUOTES
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