Creamy Squash Soup

Total: 45 minutes
Prep: 15 minutes
Cook: 30 minutes
Yield: 8 servings

Creamy, dairy-free butternut squash soup.



  1. Peel squash and cut into 1—inch chunks. Set aside.
  2. Sauté onion and oregano in 1 tablespoon water for 5 minutes. Add squash, water and salt. Bring to a boil, then lower heat and simmer until soft for approximately 20 minutes.
  3. Blend and adjust for salt.
  4. Serve garnished with parsley.