Butternut Squash Soup With Walnut OIL

READY IN: 2hrs 40minsYIELD: 5 1 cup servings

INGREDIENTS

  • 2butternut squash
  • 2teaspoonsolive oil
  • 3cupsalmond milk
  • 6tablespoonswalnut oil
  • 3teaspoonssalt
  • NUTRITION INFO

    Serving Size: 1 (475) g

    Servings Per Recipe:5

    Calories: 364.5

    Calories from Fat 167 g 46 %

    Total Fat 18.6 g 28 %

    Saturated Fat 1.8 g 9 %

    Cholesterol 0 mg 0 %

    Sodium 1413.5 mg 58 %

    Total Carbohydrate53.1 g 17 %

    Dietary Fiber 9.1 g 36 %

    Sugars 10 g 39 %

    Protein 4.5 g 9 %

    DIRECTIONS

  • Bake squash, rubbed with olive oil and wrapped in tin foil on a baking sheet lined with tin foil for 1.5 hours at 300 degrees F in oven. The tin foil lined sheet will catch the juices that will come out of the squash during baking. Remove when fork tender. Allow to cool.
  • Remove squash skins and scoop out seeds.
  • Put squash in saucepan with almond milk. Use more or less almond milk based on your preference of thickness and flavor.
  • Blend until smooth with immersion blender or wire whisk.
  • Add walnut oil and blend again until smooth.
  • Season with salt, using more or less depending on your preference.
  • Warm through and serve. Can be stored in a container for 4-6 days and reheated to serve again.
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