Perfect Plant Based Butternut Squash Soup

Ingredients:

One whole butternut squash

1/4 cup roasted pumpkin seeds

sprig of fresh mint

sprig of fresh basil

1/2 cup creamy oat milk

dash of salt (to taste)

dash of pepper (to taste)

1 teaspoon of arrowroot

tablespoon of pure maple syrup

1 pitted date

1 teaspoon of chia seeds (optional)

Fill baking pan with 1/4 cup water and a dash of salt

Split the Butternut Squash in half and take out the seeds

Place the Squash face down into the pan

Bake at 350 degrees for 35 minutes

Scoop out the squash and place in a Cuisinart with the rest of the ingredients.  Start at a pulse then blend for a full two minutes.  Remove from the Cuisinart and place in a pot, cook on low heat until it begins to bubble. Garnish with whole pumpkin seeds and mint / basil leaves.

Pro Notes: 

This also makes a great sauce for potato gnocchi (reduce oat milk by half for thicker sauce).

This soup is very low in calories and high in fiber, adding the chia seeds adds to the nutritional value.

41% of your daily fiber

64% more potassium than a banana

5 times more calcium than milk

100% more omega 3 than salmon

32% of your daily magnesium

The Butternut Squash is only 65 calories but contains 74% of your Vitamin A requirements, 29% Vitamin C, 27% Vitamin E and is rich in magnesium and potassium.