This butternut squash soup is so light and tasty! This quick and easy oil-free recipe makes this soup easy to prepare and is perfect for the fall season!
Course Soup
Cuisine American
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 8
Calories 114kcal
Author Dr. Julie Jack
Ingredients
2cupslow-sodium vegetable broth
1cupyellow onionchopped
2cupsunsweetened almond milk
1butternut squashpeeled and chopped
1cupcarrotschopped
1 1/2teaspoonssea salt
1/2teaspoonblack pepper
Cayenne to taste
Instructions
Heat 1/4 cup of the vegetable broth in a large pot.