It has been cold and rainy for the last several days. My friend was coming over for dinner and wanted something warm and comforting. Soup it was! We both agreed this was the best butternut squash soup we’ve ever tasted. Thick and creamy, it hit the spot perfectly!
This took a almost an hour to make after peeling, cutting, and cooking, but it was totally worth the wait. I garnished mine with some sunflower greens and a little smoked paprika. I paired it with some savory roti chapatti, but it is amazing on its own. It was very tasty!
- 1 Tablespoon olive oil
- 3 cloves garlic minced
- 1 cup diced red onion
- 1/2 cup chopped celery (two stalks)
- 1 cup diced carrots (2 large carrots)
- 8 cups peeled, seeded, chopped butternut squash (2 medium sized)
- 4 cups vegetable broth
- 1 cup heavy cashew milk (1/3 cup cashews, 2/3 cup water, blended)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon white pepper
- Cook the onion and garlic with the oil until golden in a large pot
- Add the celery and carrots and stir for a few more minutes on medium-high heat
- Add the broth and squash
- Bring to a boil and then simmer for 30 minutes until all vegetables are soft.
- Put the soup into the blender in batches and puree until smooth
- Add blended soup back to the pot on low heat
- Add the cashew milk, cumin, coriander, salt, black pepper, and white pepper. Stir for a minute or two.
- Serve Hot!
Makes 4 servings