| 8 | 55 | 286 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 45 min | 4 |
| 1/2 squash | Butternut squash (pealed, seeded and chopped into large chunks) |
| 1/4 tsp | Cayenne pepper (or to taste) |
| 4 tbsp | Extra virgin olive oil |
| 2 tbsp minced | Ginger root |
| 1 large | Red onion (chopped) |
| 1/2 tsp | Sea Salt (or to taste) |
| 4 tbsp | Sour cream, light (for garnishing) |
| 2 potato | Yukon Gold potato (cut into large chunks - organic) |
1. Add all the ingredients in a pot with excess water and bring to a boil on medium-high heat. Once boiling, cover with lid and turn heat down to low - cook for about 40 minutes.
2. Check the tenderness of potatoes with a fork. Once potatoes are easily pierced with a fork, take the pot off heat and blend all ingredients with an immersion blender/hand blender until creamy.
3. Once creamy, place pot back onto the stove and heat over medium high heat for another 5 minutes.
4. To serve, scoop soup with a ladle into 4 individual bowls. Garnish with light sour cream (1 Tbsp. for each bowl).
Butternut Squash
is a power-packed veggie, it is a great source of folate, beta carotene and fiber!
| Milk Alternative | 0.3 |
| Vegetables | 3.5 |
