Butternut Squash Soup

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This butternut squash soup is a delicious fruit soup. While typically thought of as a vegetable, butternut squash is a fruit. This is one of the reasons the flavors work so well with flavors like cinnamon, nutmeg, allspice.

For this recipe, we use a luxurious cashew cream to add creaminess and fatty flavor to plant-based recipes. Cashew cream is an excellent substitute for everything from cream cheese to thickeners for custards and soups to pastry cream.

Why Butternut Squash?

Butternut squash is extremely versatile. In addition to this soup, consider these uses of butternut squash:

  • Cut the squash into cubes and roast in the oven with olive oil, salt and pepper
  • Move over sweet potatoes, butternut squash are the newest fries on the block.
  • Top salads with roasted butternut squash to add a boost of fiber and vitamin A.
  • Make a savory alfredo sauce with butternut squash puree and nutritional yeast.
  • Toss chunks of butternut squash into stews and chili.
  • Use butternut squash instead of potatoes in curries

Is it good for me?

Butternut squash is very high in Vitamin A and contains the carotenoids beta-carotene, beta-cryptoxanthin, and alpha-carotene which gives the distinct color to the fruit. These compounds can then get converted into retinoic acid and may help to support eye health.

Vitamin A is also critical for the regulating cellular growth, bone health and immune function.

Butternut squash is also rich in vitamin C — a nutrient critical for immune function, collagen synthesis, wound healing, and tissue repair.

Both vitamins A and C work as potent antioxidants in your body. This protects cells from damage caused by free radicals.

Make it A Meal

Let this Butternut Squash Soup be the start of a fall holiday meal, and put this Shepherd’s Pie with Gravy on the main stage after the appetizers.

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Butternut Squash Soup

Prep Time: 15 minutes Cook Time: 20 minutes
Yield:6-8 servings

Ingredients

For the Butternut Squash

1 large butternut squash

½ teaspoon nutmeg

½ teaspoon allspice

Olive oil

1 onion, diced

3 heads garlic, minced

2 stalks celery, diced

1 carrot, diced

Vegetable stock (homemade or from Better than Bullion)

½ teaspoon ground coriander

Almond milk

For cashew cream

½ cup raw cashews

Enough boiling water to cover

Instructions

  1. Preheat oven to 3500 F. Cut butternut squash in half, and clean seeds and threads.
  2. Season squash halves with salt, pepper, nutmeg, and allspice. Roast in oven until tender, about 30 minutes, depending on size of squash. Remove from oven and allow to cool to touch. Scrape squash away from skin and reserve.
  3. In a large stock stockpot, heat oil over med-high heat. Add carrots, celery, onion and garlic, and sweat until softened. Season with salt and pepper.
  4. Add butternut squash, and stir with mire poix. Add enough stock to cover the vegetables, and then add coriander. Bring to a boil, and then reduce to a simmer. Simmer vegetables until fork tender, about 20 minutes. Once tender, puree mixture with an immersion blender or transfer mixture to a blender in batches and blend).
  5. Add cashew cream, and then add almond milk to reach desired consistency. Let simmer for 5 minutes to bring all flavors together.

For Cashew Cream

  1. Cover cashews with boiling water. Let sit for 30 minutes. Blend into a cream with immersion blender or blender.

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