Butternut Squash Soup


Olive oil

Butternut squash, diced

yellow onion, chopped

1/2 c carrots, chopped

chicken stock

almond milk

smoked paprika

salt and pepper


Saute butternut squash, onion and carrots til tender, in olive oil.

Put in blender, with small amount of chicken stock, adding more as needed.

Add a small amount of almond milk, adding more as needing, til desired consistency.

Add salt and pepper.

Add smoked paprika for taste.


Can also add nutmeg and thyme for a variation in flavor. 


Vicki Sprague