Gluten and Soy Free Butternut Squash Soup!
It’s Thanksgiving, and I have a quick recipe that’s healthy, low carb, and hypoallergenic.
👨🍳SHARE, TAG, COMMENT!
It’s my Butternut Squash Soup!
Macronutrients (1 Serving)
- Protein 2g
- Carbs 26g
- Fat 0g
Ingredients (8 Servings)
- 1 Large Butternut Squash (Chopped in 1/2)
- 1 tbsp Sea Sal
- 1 tbsp Curry Powder
- 1 tbsp Black Pepper
- 1 cup White Onions
- 2 cups Unsweetened Almond Milk
- 5 Cloves Garlic (Chopped)
Directions
Set oven to bake at 350 degrees. Take the seeds out of the squash, add garlic and onions inside the pit, wrap the squash with aluminum foil and bake until it’s soft.
Take the squash out of the oven, take the skin off of the squash, place all the ingredients inside a large pot, use a potato masher to mix all the ingredients, and cook on low heat until the soup is mixed well.
Enjoy!
