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SideChef
Recipes
Dairy-Free
Butternut Squash Soup with Pumpkin Seeds

10 INGREDIENTS • 8 STEPS • 35MINS

Butternut Squash Soup with Pumpkin Seeds

Recipe

4.3

3 ratings
"As soon as the evenings turn cool and the first hint of color hits the leaves, we think of butternut squash. This soup is a favorite use of this gorgeous veggie. It’s creamy without dairy, it’s filling, and is incredibly healthy." -Paleo Magazine
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"As soon as the evenings turn cool and the first hint of color hits the leaves, we think of butternut squash. This soup is a favorite use of this gorgeous veggie. It’s creamy without dairy, it’s filling, and is incredibly healthy." -Paleo Magazine
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

35MINS

Total Time

$8.01

Cost Per Serving

Ingredients

Servings
2
us / metric
Sweet Potato
1
Sweet Potato
Scallion
1 bunch
Scallion
2 scallions per 2 servings
Leek
2 cups
Leeks
Coconut Oil
2 Tbsp
Coconut Oil
Butternut Squash
4 3/4 cups
Butternut Squash, cubed
Vegetable Broth
4 cups
Vegetable Broth
Coconut Milk
1/2 cup
Coconut Milk
Pepitas
2 Tbsp
Pepitas
Salt
1 tsp
Salt
Ground Black Pepper
1/4 tsp
Ground Black Pepper

Nutrition Per Serving

VIEW ALL
Calories
526
Fat
32.3 g
Protein
9.9 g
Carbs
59.1 g
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Butternut Squash Soup with Pumpkin Seeds
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

Cooking Instructions

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step 1
Peel Sweet Potato (1) and cut into half inch cubes and set aside. Slice the Scallion (1 bunch) thinly on the bias, and set aside. Cut the Leeks (2 cups) in half lengthwise and then into quarter inch slices across and set aside.
step 1 Peel Sweet Potato (1) and cut into half inch cubes and set aside. Slice the Scallion (1 bunch) thinly on the bias, and set aside. Cut the Leeks (2 cups) in half lengthwise and then into quarter inch slices across and set aside.
step 2
Heat the Coconut Oil (2 Tbsp) in a medium saucepan over medium-high heat. When the oil is hot, add the cubed Butternut Squash (4 3/4 cups) and cook for five minutes.
step 2 Heat the Coconut Oil (2 Tbsp) in a medium saucepan over medium-high heat. When the oil is hot, add the cubed Butternut Squash (4 3/4 cups) and cook for five minutes.
step 3
Add the sweet potato, and Ground Black Pepper (1/4 tsp) and Salt (1 tsp). Saute for five more minutes.
step 4
Add Vegetable Broth (4 cups) and bring to a boil over medium high heat. Reduce the heat to medium low and simmer for 20 minutes or until the sweet potato is tender, stirring occasionally.
step 4 Add Vegetable Broth (4 cups) and bring to a boil over medium high heat. Reduce the heat to medium low and simmer for 20 minutes or until the sweet potato is tender, stirring occasionally.
step 5
Remove the pot from the stove and pour the mixture in small batches into a blender. Blend on high speed until smooth. When each batch is finished blending, pour soup into a large bowl.
step 5 Remove the pot from the stove and pour the mixture in small batches into a blender. Blend on high speed until smooth. When each batch is finished blending, pour soup into a large bowl.
step 6
Once all the mixture has been blended, return the pureed soup back to the saucepan. Stir in Coconut Milk (1/2 cup) until it is well incorporated. Bring soup back to a quick boil while stirring and remove from heat. Do not burn!
step 6 Once all the mixture has been blended, return the pureed soup back to the saucepan. Stir in Coconut Milk (1/2 cup) until it is well incorporated. Bring soup back to a quick boil while stirring and remove from heat. Do not burn!
step 7
Ladle the soup into two bowls. Top with green onions and Pepitas (2 Tbsp).
step 7 Ladle the soup into two bowls. Top with green onions and Pepitas (2 Tbsp).
step 8
Serve and enjoy!
step 8 Serve and enjoy!

Tags

Dairy-Free
American
Gluten-Free
Comfort Food
Lunch
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Pumpkin
Side Dish
Vegetables
Thanksgiving
Soups & Stews
Winter
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