Sweet & Spicy Squash Soup (Edit recipe)

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Fall is the best time for soups and all thing squash! Head over to your local farmers market and grab all you can so you can enjoy it while it's in season. This Sweet & Spicy Squash Soup is so thick and hearty and has such a delicious sweetness with a hint of spice. Serve it up with some seasoned peptia and sunflower seeds for the prettiest garnish. This soup freezes well too.

PREP TIME

30 minutes

COOK TIME

1 hour

INGREDIENTS

12

Serves: 46

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Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to 425°
  2. Line a rimmed baking pan with parchment paper
  3. Put all squash on pan & drizzle with oil
  4. Sprinkle with seasoning
  5. Roast 1 hour or till for tender
  6. Remove autumn squash flesh from skin & place all the squash in a high speed blender
  7. Add almond milk & blend till creamy
  8. Garnish with peptia & sunflower seeds if desired
  9. Enjoy this recipe by Penny's Primal!

Notes

You can use any combination of squash you like. If you can’t find honey nut substitute acorn or any other kind!

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About This Recipe

Show nutritional information
This is our estimate based on online research.
Calories:26
Fat:2 g
Carbohydrates:1 g
Protein:1 g
Cholesterol:0 g
Sodium:55 mg
Fiber:1 g
Sugars:0 g
Calculated per serving.
Coconut Free Dairy Free Egg Free FODMAP Free GAPS Gluten Free Grain Free Keto Paleo Pescetarian Plant Based Shellfish Free Soups Specific Carbohydrate Diet Sugar Free Vegan Vegetarian

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