BUTTERNUT SQUASH SOUP Recipe

September 28, 2020

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Makes 4 Servings

Ingredients:

  • 1 25 oz. jar Sonoma Gourmet Butternut Squash Sauce
  • 2 tablespoons olive oil, plus more for drizzling
  • 1/4 medium onion, minced
  • 4 ounces cremini mushrooms, minced
  • 8 ounces vegetable stock
  • 8 ounces light coconut milk, 3 tablespoons reserved
  • 3 tablespoons chopped cilantro

Preparation:

  1. In a large pot or Dutch oven over medium heat, add the oil.
  2. Add the onion, mushrooms, and a healthy pinch of salt and white pepper. Sauté for 5 minutes.
  3. Add the Butternut Squash Sauce, vegetable stock, and all but 3 tablespoons of coconut milk. Stir to combine.
  4. Bring to a simmer and taste and season accordingly with salt and pepper.
  5. Dish up and top with cilantro, a drizzle of coconut milk, and a drizzle of olive oil.
Butternut squash soup made with Sonoma Gourmet's butternut squash sauce Butternut squash soup made with Sonoma Gourmet's butternut squash sauce

In This Recipe

Sonoma Gourmet Butternut Squash Sauce

Butternut Squash Sauce

from $6.99

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