Winter time means warm, cozy, comfort food, don’t you agree?
I was walking through the grocery store a few weeks ago and found myself in the soup aisle. I love having vegetable soups (think butternut squash or tomato) that can serve as a hearty breakfast instead of oatmeal or an easy lunch if I run out of food in the middle of the week.
I was so disappointed to start reading labels only to see that almost every single one had at least one of my allergens…if it wasn’t dairy it was soy and it wasn’t soy it was gluten.
I left the soup aisle soup-less…and instead stocked up on my weekly basics of veggies, fruit, and lots of pasta.
I didn’t think much of my soup sadness until yesterday when I realized I had more roasted butternut squash than I could eat in a week…and had the idea to blend it all up and make my own allergy free creamy vegetable soup!
This recipe is only 3 ingredients (unless you count coconut oil and spices) and took less than 45 minuets to make:
- 1 butternut squash cubed
- 1 tbsp of nutritional yeast
- 3 cups of almond milk
- Preheat oven to 450 degrees
- Arrange the butternut squash on a baking tray and spray with coconut oil; sprinkle with salt, pepper, and garlic
- Toast squash for 30min
- Put the squash, nutritional yeast, and almond milk in a blend and blend until smooth