Butternut Squash Soup


Olive oil
Butternut squash, diced
Yellow onion, chopped
1/2 c carrots, chopped
Chicken stock
Almond milk
Smoked paprika
Salt and pepper


Saute butternut squash, onion and carrots til tender, in olive oil.
Put in blender, with small amount of chicken stock, adding more as needed.
Add a small amount of almond milk, adding more as needing, til desired consistency.
Add salt and pepper.
Add smoked paprika for taste.


Can also add nutmeg and thyme for a variation in flavor. 



Vicki Sprague

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