Spiced Butternut Squash Soup
A Moroccan inspired butternut squash soup is a fun twist to this fall favorite.
1. In a Crofton Cast Iron 4.6 Qt. Saucepan, heat coconut oil over medium-high heat. Add carrots and butternut squash, sauté for 10 minutes. Add onions, garlic and seasonings and continue cooking for five minutes.
2. Add broth and bring to a boil. Reduce heat to low and continue to cook for 10 minutes or until squash mixture is fork tender. Blend until desired consistency is reached.
3. Season to taste with salt and pepper. Stir in lime juice.
Recipe Courtesy of Chef Audrey, ALDI Test Kitchen