Butternut Squash Soup
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Butternut Squash Soup
Ingredients
4th & Heart spray ghee
2 shallots, chopped
½ teaspoon sea salt
1 (3-pound) butternut squash
3 garlic cloves
1 cup vegetable broth
1 cup coconut milk
Freshly ground black pepper to taste
Greek yogurt
1 tablespoon chopped fresh parsley
Chopped almonds
Instructions
Preheat the oven to 400 degrees F. Halve and clean the squash , place on a foil- lined baking sheet and coat with 4th & Heart ghee spray. Add onion, salt, pepper, and garlic to the squash. Bake the squash until it begins to soften, about 20 to 25 minutes.
Let cool slightly, and scoop the the squash out of the rind and add to a blender. Add , shallots, garlic, vegetable broth, and coconut into athe blender; blend until
smooth. Season to taste and serve with parsley, almonds, and Greek yogurt.
Ingredients
4th & Heart spray ghee
2 shallots, chopped
½ teaspoon sea salt
1 (3-pound) butternut squash
3 garlic cloves
1 cup vegetable broth
1 cup coconut milk
Freshly ground black pepper to taste
Greek yogurt
1 tablespoon chopped fresh parsley
Chopped almonds
Instructions
Preheat the oven to 400 degrees F. Halve and clean the squash , place on a foil- lined baking sheet and coat with 4th & Heart ghee spray. Add onion, salt, pepper, and garlic to the squash. Bake the squash until it begins to soften, about 20 to 25 minutes.
Let cool slightly, and scoop the the squash out of the rind and add to a blender. Add , shallots, garlic, vegetable broth, and coconut into athe blender; blend until
smooth. Season to taste and serve with parsley, almonds, and Greek yogurt.