This creamy soup will warm your belly with flavors reminiscent of fall’s bounty. It’s followed perfectly by a slice of warm pumpkin or apple pie (and of course, a scoop of vanilla bean ice cream). Learn how to roast fall veggies here.
Ingredients:
1 whole butternut squash
1 tbsp + 1 tsp of butter or extra-virgin coconut oil
1 onion, chopped
2 cloves garlic, whole
2 cups almond butter (or organic cow’s milk, rice or soy beverage)
2 cups water
Steps/Methods:
Preheat oven to 450C. Place a whole butternut squash on a shallow roasting pan (use a sheet of parchment paper to protect your pan) and bake until soft (about an hour), turning at least once. Wrap a peeled and chopped onion and two cloves of garlic (or more if you love garlic) in some parchment paper and drizzle with butter or coconut oil. Cover the packet in tin foil and place in the oven to roast with the squash. When the squash is cooked, cut it down the middle and baste with butter or coconut oil. Drizzle with pure maple syrup. If the squash isn’t soft enough, place it back in the oven for a few more minutes.
Peel the squash once it’s cooled. Chop in to 1” cubes and place it, and the onion and garlic, in a large cooking pot. Pour in 2 cups of almond milk and 2 cups of water. Puree using a hand blender. Add more water or milk as needed until the desired consistency is reached. Season with some sea salt, fresh pepper, and a pinch of cinnamon, nutmeg, or all-spice (or all three!). Bring the soup to a boil for a couple of minutes, then down to a simmer until you’re ready to serve it. To serve, sprinkle a little more spice over top (and if you’re in the mood for decadence, add a dollop of sour cream).
