Butternut Squash Soup

Comfort food at its best…

What’s better than a creamy & nourishing butternut squash soup – served piping hot?

There’s nothing more soothing than chopping and simmering vegetables over a warm stove, especially as your reward after a busy day. 

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Here’s What You’ll Need

Ingredients:

– 2 oz, purified water

– 32 oz vegetable broth or water

– 2 tbsp coconut milk topping

– 2 – 3 tsp, honey, maple syrup or coconut nectar

– 1 cup, onion, diced

– 4 clove garlic

– 1 tbsp, ginger, minced, fresh

– 1 tbsp miso paste

– 1 cup, carrots, peeled, diced

– 6 cups, butternut squash, chopped

– 1 tsp ,himalayan salt

– 1/2 tsp black pepper powder

Overnight Oats Ingredients:

– 3/4 cup plant milk of choice

– 1 tbsp ground flax seeds

– 1 tbsp chia seeds

– 1/2 cup rolled oats

– 1 tsp cinnamon powder

DIRECTIONS:

  1. Use the saute option in the Instant Pot.
  2. Add the 2 oz, purified water, onion, garlic, ginger, carrot, and salt. Stir and saute 3 – 5 minutes until onion is translucent. 
  3. Add miso stir to coat.
  4. Turn off saute function.
  5. Add squash, and vegetable broth. Stir to combine.

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