Butternut Squash Soup with Toasted Pine Nuts and Sage
- 5 min
- Cook Time: 40 min
- Total Time: 45 min
- Yield: 4-6 servings
This Butternut Squash Soup is the perfect option for when you are craving something cozy and warm on a chilly fall night.
6 heaping cups cubed butternut squash
1 tbsp + 1tsp avocado oil, divided
1 tsp 5-spice
1/2 tsp salt
Pepper, to taste
1/2 medium onion
4 cups vegetable stock
Simple Mills Sprouted Seed Crackers
Dairy or nondairy cream
Toasted pine nuts
Black pepper, to taste
Instructions:PREHEAT oven to 400ºF and line a baking sheet with parchment paper.
SPREAD butternut squash cubes onto the sheet, drizzle with 1 tablespoon of avocado oil and season with 5-spice, salt and pepper.
TOSS to cover all butternut squash cubes.BAKE for 20-30 minutes or until tender.
LET butternut squash cool slightly as you heat up a large saucepan.
ADD remaining 1 teaspoon of avocado oil and onion and cook until translucent.
TRANSFER onion, butternut squash cubes and vegetable stock into a blender and blend until smooth.
TASTE and adjust seasonings to your liking.
RETURN to the saucepan to heat through.
TOP with a touch of cream, toasted pine nuts, fresh sage and a crack of pepper.
SERVE with any Simple Mills Sprouted Seed Crackers