Butternut Squash Soup

By January 22, 2013Recipes

photo-6734924_495470583838712_3168614_nLooking for a way to satisfy your sweet tooth in a healthy way? Try this vegan, low fat, low calorie soup that will make your tastebuds sing! It’s also a great dish for kids. They will love the sweetness and never know how good for them it actually is!

The shrimp is optional but a great way to make it a complete meal. You have your healthy carbos, healthy fat (olive oil) and lean protein.

12 oz. bag of cut butternut squash chunks (see photo)
4 cloves of garlic
Extra virgin olive oil
Pumpkin pie spice
Sea salt
1/2 cup almond milk
1/2 cup vegetable broth
1 tbsp maple syrup (optional)

1/2 pound of shrimp
1 tbsp Extra virgin olive oil
Curry powder
Hot sauce (my favorite is Chalula)

Serves 2 people. Be sure to double the recipe if you are cooking for a family.

Preheat oven to 400 degrees. Place squash in a baking pan and drizzle with olive oil, season with sea salt and spice. Chop the garlic cloves and add them to the mix along with maple syrup for extra sweetness. Bake for 20 minutes. Add squash and liquid to any blender (my amazing Vitamix being put to good use again!). Blend and soup’s on! For the shrimp: pour the olive oil into a frying pan and place it over medium high heat. Throw in shrimp, season them with curry powder and add a few dashes of hot sauce. A few more dashes if you like it HOT! Cook the shrimp until they are no longer translucent, about 5 minutes. Add shrimp to soup. Voila!


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