This is another delicious makeover in our series from Chef Mareya Ibrahim, the Fit Foodie, celebrity chef, author of The Clean Eating Handbook, and expert at Eat Cleaner (www.EatCleaner.com).
“Full of beta-carotene and antioxidants, butternut squash, along with carrots and celery, stars as the veggie in this rich, sensual dish. Instead of cream, I use unsweetened coconut milk and no butter, slashing the fat like a ninja. So good you’ll want to bathe in it! This makes a great first course for any feast.”
- 1 tablespoon Earth Balance Coconut Spread
- 2 carrots, washed with Eat Cleaner Fruit + Vegetable Wash, diced
- 2 celery stalks, washed with Eat Cleaner Fruit + Vegetable Wash, diced
- 1 small red onion, diced
- 4 cups cubed butternut squash, fresh or frozen
- 3 cups low-sodium vegetable broth
- 1 cup unsweetened coconut milk (refrigerated)
- 1/2 teaspoon ground black pepper
- 1 teaspoon fresh thyme
- 1 Heat coconut spread in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3-4 minutes.
- 2 Stir in butternut squash, vegetable broth, coconut milk and pepper. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. Use an immersion blender to purée soup or let cool slightly and carefully purée in batches. Take a squeeze bottle and fill with non-dairy yogurt. Squeeze a small circle on top of each individual soup bowl and a pinch of fresh thyme.