HOW TO MAKE BUTTERNUT SQUASH SOUP-VIDEO

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FULL RECIPE

1 BUTTERNUT SQUASH
FRESH SAGE
1/2 CUP OF HEAVY WHIPPING CREAM (REPLACE WITH COCONUT CREAM TO MAKE IT VEGAN)
1.5 CUPS OF VEGGIE STOCK/BROTH
1 TEASPOON KOSHER SALT
1/2 RED ONION SLICED
5 CLOVES OF GARLIC
1/4 CUP OF OLIVE OIL
1/4 CUP OF COCONUT OIL

PREHEAT YOUR OVEN TO 425 DEGREES. PEEL THE BUTTERNUT SQUASH WITH A POTATO PEELER. CUT IN HALF, REMOVE SEEDS, DICE AND PLACE ON A COOKIE SHEET/BAKING TRAY.
1. TAKE HALF OF RED ONION, SLICE AND ADD TO THE COOKE SHEET WITH BUTTERNUT SQUASH SOUP
2. TAKE 5 CLOVES OF GARLIC AND SET ON THE TRAY
3. TAKE FRESH SAGE LEAVES AND PLACE IT ON THE TRAY
TAKE OLIVE OIL & COCONUT OIL AND DRIZZLE IT ACROSS THE BUTTERNUT SQUASH MIXTURE
1. SPRINKLE WITH KOSHER SALT
PLACE IN THE OVEN FOR 20-25 MINS
TAKE BUTTERNUT SQUASH OUT OF THE OVEN AFTER THE TIME IS UP. PLACE THE BUTTERNUT SQUASH IN YOUR BLENDER (IF YOU HAVE A BLENDER THAT CAN MAKE SOUPS).
ADD WHIPPING CREAM & VEGGIE BROTH/STOCK
SET BLENDER ON HIGH FOR 10 MINS
SERVE & ENJOY

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