Butternut Squash soup – low fat, gluten free

Butternut Squash soup – low fat, gluten free

This super delicious butternut squash soup is a lighter alternative to heavy soups made with coconut cream.
It’s completely veggie-based, comforting, and incredibly easy to make!

Ingredients

• 1 tbsp olive or coconut oil (or any preferred oil)
• 1 large onion, peeled and finely chopped
• 750 g butternut squash, peeled and cubed
• 3 celery stalks, chopped
• 3 carrots, thinly sliced
• 3 small potatoes, peeled and sliced
• 1 large sweet potato, peeled and sliced
• 1 handful fresh dill, chopped
• 1 tbsp ground cumin
• Salt and black pepper, to taste
  
  

Instructions

1. In a large pot, heat the oil and sauté the onion until soft and golden.
2. Add all remaining ingredients to the pot.
3. Pour in enough water to cover the vegetables, then bring to a boil.
4. Reduce to low heat and cook until all the vegetables — especially the carrots — are tender.
5. Blend about ¾ of the soup using a hand blender (or a regular blender), leaving some vegetable chunks for texture.
   
   

Serving Suggestions

• Garnish with croutons, herbs, or seeds.
• For a beautiful presentation, serve the soup inside the hollowed-out butternut squash.
  
  

Enjoy!