We see you, getting resourceful and adventurous in the kitchen, and we thought we'd join you (in salud, sabor, and spirit)! Now bringing you recipes directly from our familia, feast your eyes on this Butternut Squash Soup featuring our Whole30 Approved Mild Taco Seasoning by our very own Art Director, Aaron.
This recipe is a fun reminder that a quick peek in the fridge (and leftover veggies) can turn into a tasty meal any day of the week. Check out the super simple recipe below!.
Author: Siete Family Foods
Ingredients
1 tbsp coconut or avocado oil
1 small white or yellow onion, diced
2 cloves garlic, minced
4-5 c peeled and
Chopped butternut squash (I used a - - 16 ounce container of pre-cubed squash)
¼ tsp sea salt
pinch of black pepper
1 ½ tbsp Siete Mild Taco Seasoning
¼ tsp ground cinnamon
2 c vegetable or beef broth
1 14-ounce can coconut milk
3 tbsp maple syrup
Optional
sour cream or non-dairy crema
fresh thyme
Directions
Heat a large pot over medium heat
Once hot, add oil, onion, and garlic
Sauté for 2 minutes, stirring frequently
Add butternut squash and season with salt, pepper, taco seasoning, and cinnamon
Mix well
Cover and cook for 5 minutes, stirring occasionally
Add broth, coconut milk and maple syrup and combine
Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 12-15 minutes or until butternut squash is tender
Use an immersion blender or standard blender to purée ingredients until creamy and smooth
If using a blender, return soup back to pot
If transferring to a standard blender, use caution as ingredients are very hot
Once blended, cook for an additional 3-4 more minutes over medium heat
Serve immediately or re-heat on the stove when ready to serve
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