I love butternut squash soup, but, without a kitchen, I haven’t been able to make my favorite version in ages, and store bought just never lives up (and has a lot of junk in it), so I have pretty much gone without.
That is, until I created my new favorite version out of necessity. You see, I wanted soup, and had just a few things in the fridge, and only currently possess a toaster oven and a hotplate.
Luckily, the ingredients I had on hand went together well, and and my very rudimentary appliances worked out just fine. Necessity is the mother of all invention, you know! This soup is easy, fast, and soup-er tasty! (I know, I have used that joke before, but come on, it’s just too easy!)
Creamy 4 Ingredient Butternut Squash Soup
Serves: 2
Best Ninja Jar Choice:
- Ninja Pulse: 40 ounce jar with standard blade
- Ninja Professional Blender: 72 ounce jar with standard blade
- Ninja Kitchen System: 72 ounce jar with standard blade
- Ninja Mega Kitchen System: 72 ounce jar with standard blade
Ingredients:
- 12 ounces uncooked, cubed butternut squash
- 1 can light coconut milk (or full fat – I used Trader Joe’s Light)
- 2 tablespoons cashew butter (or almond butter)
- Salt to taste
Method:
- Roast the squash at 400F for 30 minutes
- Then, add all ingredients to a small sauce pan and bring to a boil, then reduce heat and simmer for 5 minutes
- Pour into your blender and blend until smooth
- Serve immediately, or store in an airtight container after it’s cooled
Nutritional Information:
