Ingredients for two serves:
Coconut oil, 1 tbsp.
Butternut squash, peeled and in cubes, 2 cups
Mushrooms, sliced, 2 cups
Salt and pepper, to taste
Vegetable broth, 1-2 cups
Onion, sliced,1/2
Thyme, dried, 1 tsp.
Marjoram, dried, 1 tsp.
Ground cumin, 1/2 tsp.
Serve with:
Wholegrain OR gluten-free bread, toasted, 2 slices
Parmesan OR cashew OR nutritional yeast, 1 tbsp. (parmesan is naturally lactose-free)
Instructions:
Heat the coconut oil in a pot over medium heat. Add the sliced onion, butternut squash, and mushrooms, seasoning with salt and pepper to taste. Sauté until the vegetables soften slightly and develop a golden color, about 5-7 minutes.
Pour in the vegetable broth, starting with one cup and adding more if needed for the desired consistency. Stir in the thyme, marjoram, and ground cumin. Simmer the mixture until the vegetables are tender, about 10 minutes.
Once everything is cooked through, blend the soup until smooth.
Serve hot with toasted wholegrain or gluten-free bread, topped with parmesan, cashew, or nutritional yeast.
Bon appétit! ❤️
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