Butternut Squash & Sazón Soup
Butternut Squash Soup with a Latin twist, tasty any time of the year.
(Hi everyone! Please enjoy this guest recipe post from Lisa Project Vegan!)
The Most Flavorful Butternut Squash Soup Ever!
This soup is flavorful and creamy. You will be making it all season whenever you see a beautiful butternut squash at the store. There are two secrets: Loisa Organic Sazón and coconut milk.
Makes 4 big bowls:
- 1 medium size butternut squash
- 1 small onion
- 1 big carrot
- 1 stalk of celery
- 1 clove of garlic
- 1 teaspoon Loisa Organic Sazón
- 1 can coconut milk
- 1 cup filtered water or vegetable stock
- Olive oil, for sautéing, optional
- Microgreens, for garnish
Prep the vegetables. They don’t have to be perfect, just about the same size so they cook evenly. Peel, deseed and cube the butternut squash. Dice the onion. Peel and slice the carrot and slice the celery. Press the garlic.
If you are using olive oil to sauté, add to a soup pot, and add the onions, carrots and celery. If not using oil, sauté with water. When the onions, carrots and celery have softened, add the garlic and Sazon seasoning. Toss around to coat the vegetables and cook down for a few minutes.
Add the butternut squash, coconut milk, water or stock and bring to a boil. Reduce to a simmer and cook, covered, until the squash is soft. Use an immersion blender or pour into blender and carefully blend until completely smooth.
Serve garnished with microgreens and an extra shake of Sazon.