This easy autumn butternut squash soup recipe was developed by Kendra Smith, owner and chef of Little Black Dog Catering. This soup is deliciously gluten and dairy-free, you can accommodate everyone!
60 mL Cilantro and Roasted Onion Olive Oil
5 Cup Butternut Squash, Peeled and Cut
1 Medium Cooking Onion, Chopped
2 Cloves Garlic, Chopped
½ tsp salt
¼ tsp pepper
1 tsp Curry Powder
1 L Chicken stock
1 can Coconut milk
1 Cup Raw Pumpkin Seeds
15 mL Cinnamon Pear Balsamic
Sauté the onions and garlic in the Cilantro and Roasted Onion Olive Oil on medium heat. Add salt, pepper and curry powder. Cook the onions until they are soft and semi-translucent.
Add the butternut squash and chicken stock, simmer on medium until squash is soft (approx. 20 min). Add coconut milk and blend in food processor.
Mix pumpkin seeds with balsamic until coated, spread on a lined baking sheet and bake in the oven at 350*F for 5 minutes let cool slightly and separate.