Hey hey hey!
Now that it's pumpkin everything season, it's also squash season! We love squash around here - especially butternut squash. This soup hits all the cravings. It's creamy, rich, savoury & slightly sweet! I topped the soup off with a delicious jalepeno cashew cream sauce!
To make the soup all you need is:
- 1/2 butternut squash - cooked
- 1 carrot
- 1 onion
- 2 cloves garlic
- 1/2 Tbsp ginger
- 1 & 1/2 - 2 cups milk alternative of choice
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp cinnamon
- drizzle oil
First, you need to cook your squash. Preheat your oven to 350 degrees. Cut your butternut squash in half, remove the seeds, drizzle with oil & season with salt and pepper. Place cut side down on baking sheet. Bake in oven for approx. 20 minutes. Flip. Cook an additional 25 minutes or until browned and soft. Scoop & set aside.
Meanwhile, roughly chop the onion and garlic. Heat oil in pan on medium. Saute onion & garlic until browned.
Add cooked onion/garlic, butternut squash, carrot, ginger, milk & cinnamon to vitamix. Set to soup function and let it do its thing!
(Alternatively, if you don't have a vitamix, roast carrot along with squash, blend, and heat on stovetop)
For jalepeno cashew cream sauce:
- 1/2 cup cashews
- 5 or so jalepeno seeds
- milk as needed
Place cashews in food processor and blend until finely ground. Add jalepeno seeds & milk (start with 1 Tbsp and increase as needed). Pulse until creamy.
I also topped my soup with roasted butternut squash seeds & hemp hearts.
I hope you all enjoy!