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Add a photoA great soup that can be eaten all year around.
Ingredients
- 1 butternut squash
- 1 Sweet white onion
- 1 Leek
- 2 or 3 Cloves Garlic
- 1/4 Cup olive oil (extra virigin)
- 1/2 Cup Oat Milk
- 4 Cups Vegetable Stock or Broth
- Salt and pepper
Directions
- Roughly Chop Onions, Leek, and Garlic and sweat in a pot in the olive oil. Once ingredients as sweated, add veggie stock or broth and bring to a boil. Add in squash (peeled and chopped into roughly 2 inch pieces) and let simmer for about 30 to 45 min. Towards the end of the cook time, add in Oat milk (adds creamy texture without using butter or milk) and stir. Taste the flavor of the soup and salt and pepper to taste. When cooking is completed, use and immersion blender to blend all ingredients into nice thick consistency and serve. This can be served with bacon, and or sour cream for a little added flavor.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 312g | |
| Recipe makes 4 servings | |
| Calories 178 | |
| Calories from Fat 136 | 76% |
| Total Fat 15.38g | 19% |
| Saturated Fat 2.47g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 1006mg | 42% |
| Potassium 110mg | 3% |
| Total Carbs 10.12g | 3% |
| Dietary Fiber 0.9g | 3% |
| Sugars 5.26g | 4% |
| Protein 2.06g | 3% |
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