Butternut Squash Soup Recipes

Hello, welcome to our recipe blog. Right here you can get an overview on exactly how to make very delicious Butternut Squash Soup dishes. The production procedure is extremely simple, you simply need to comply with the techniques that we have composed on this page. The following are the stages of how to cook Butternut Squash Soup. Please adhere to the instructions well.

This Butternut Squash Soup is smooth, brightly flavored, and swirled with an easy cashew cream. It’s topped off with crunchy spiced pumpkin seeds. This paleo and vegan soup is perfect for chilly days and best served with some crusty gluten-free bread! Thanks to Sunfood for sponsoring this post.

INGREDIENTS

For the soup:

• 2 tablespoons olive oil or avocado oil
• 1 yellow onion roughly chopped
• 3 stalks celery roughly chopped
• 1 carrot peeled and roughly chopped
• 2 garlic cloves peeled and minced
• 4 cups cubed butternut squash can also use acorn squash, if desired
• 3 cups vegetable broth
• ½ teaspoon dried thyme
• Salt & pepper to taste
• 3/4 cup unsweetened almond milk or neutral-flavored dairy-free milk

For the cashew cream:

• ½ cup Sunfood raw cashews soaked in water for at least 4 hours
• ½ cup filtered water
• 1 lemon juiced
• ½ teaspoon kosher salt

For the spiced pumpkin seeds:

• ½ cup Sunfood pumpkin seeds also known as pepitas
• ½ teaspoon avocado oil or olive oil
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon pink salt
• Pinch of cayenne pepper

INSTRUCTIONS

For the soup:

1. Heat the oil in a soup pot over medium heat. Once hot, add the onion and saute until translucent, about 5 minutes. Add in the celery, carrot, and garlic and saute for about 2 minutes or so, until the garlic is fragrant. Add the butternut squash, vegetable broth, and thyme. Cover and bring to a boil.
2. Turn down the heat to a simmer and let cook for 20 minutes, or until the butternut squash and other veggies are tender. Use an immersion blender (or transfer to a regular blender – if you do this you may have to do multiple batches) to blend until completely smooth.
3. Add salt & pepper to taste, and then stir in the almond milk.
4. Serve with cashew cream, pumpkin seeds, fresh thyme springs, and/or hemp seeds. Enjoy!
5. Store leftovers in the fridge or freezer.

For the cashew cream:

1. Combine the soaked cashews, water, lemon juice, and salt in a high-speed blender and blend until completely smooth. Add more liquid if you want it any thinner.
2. Serve drizzled over the soup. Store any leftovers in a jar in the fridge.
3. For the pumpkin seeds
4. Heat a small saute pan over medium heat. Add the pumpkin seeds and oil and toast until lightly golden brown. Add the spices and toss to coat them all. Use as garnish for the soup.

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Originally posted 2018-05-01 07:14:09.