Creamy Butternut Squash Soup

Creamy Butternut Squash Soup

One of my favorite things about autumn besides the changing leaves is the cool weather that just begs me to make a hearty soup for the week (ok, I live in San Diego, so the seasons are a bit more subtle, but the feeling is still in the air).  I love making soup on Sunday or Monday night and then enjoying it for lunch throughout the week.  This soup is pretty hearty so it even works well as a main course…I know this because I tried serving it as an appetizer and we were all too full to eat afterwards.

Butternut squash is pretty creamy on it’s own, but adding some almond cream to the mix really makes it feel decadent. I’ve been told this is the best butternut squash soup that many people have had.  This soup isn’t the quickest recipe, but believe me, you can taste all of the time and love that goes into it.

Creamy (vegan) Butternut Squash Soup

  • 1 butternut squash
  • 2 small white onions
  • 3 carrots
  • 2 tbsp coconut oil
  • 2 cups vegetable broth (I like [Imagine No Chicken Broth|http://www.amazon.com/gp/product/B00A1CCJL0/ref=asliqfspasin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00A1CCJL0&linkCode=as2&tag=dancetothebeet-20])
  • 1/2 cup silvered almonds
  • 1 cup water
  • 1/8 cup agave
  • 1/2 tsp cumin
  • Dash of ginger powder
  • Dash of cayenne
  • Sea salt
  • A few sprigs of parsley

Put the slivered almonds and water in a bowl and set aside.

Add the coconut oil to a pan on medium heat. Peel and slice the carrots and dice the onion; add both veggies to the pan and cover. These are gonna stay on for about 45 minutes so make sure you stir every few minutes. Once they become extremely wilted and are pretty brown, they are done.

While the other veggies are cooking, prepare the butternut squash. First, peel it with a veggie peeler. Then, cut off the top and bottom of the squash and slice the squash in half lengthwise. Scoop out the seeds with a spoon. Proceed to slice and dice the squash into squares that are approximately 1 inch. Add the sqaush to a steamer (or a pot with one of [these guys|http://www.amazon.com/gp/product/B001FBCP7O/ref=aslitf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B001FBCP7O&linkCode=as2&tag=dancetothebeet-20]) in it and cover. Let steam for about 30 minutes or until the squash is soft and almost falling apart.

Pour the almonds and water into a blender (preferably a [Vitamix|http://www.amazon.com/gp/product/B004VMAC8I/ref=aslitftl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004VMAC8I&linkCode=as2&tag=dancetothebeet-20] or [Ninja|http://www.amazon.com/gp/product/B00939FV8K/ref=aslitftl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00939FV8K&linkCode=as2&tag=dancetothebeet-20]...something with some power) and puree then add it to the large pot that you'll be combining everything in.

Remove the carrots and onions and puree them in the blender with 1 cup of the veggie broth. Add to the pot.

Remove the squash and puree in the blender with 1 cup of veggie broth. Add to the pot.

Add agave nectar, cumin, ginger, cayenne and salt to the pot and mix all ingredients together on medium low heat.

Add a liberal amount of sea salt to taste and let warm for about 15 minutes before serving. If you want your soup less thick, add almond milk until you reach the desired consistency.

To make it pretty, add a sprig of parsley after serving.

This might be my favorite recipe I’ve ever created, please let me know if you try and what you think!  As always, For best flavor and health benefits, buy everything organic if possible.

 

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