Creamy Butternut Squash and Yam Soup
Ingredients
- 1 medium butternut squash
- 1 medium yam
- 1/2 tsp pink Himalayan or sea salt
- 1/4 tsp pepper
- 1 tbsp olive oil
- 1/2 cup cashews, lightly crushed
- 1 tbsp + 1 tsp tamari
- Pinch of salt
- 1 tsp maple syrup
- 1 tsp olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, peeled and chopped
- 1 inch cube of fresh ginger, peeled and chopped
- 4-5 cups vegetable broth
- 3 tbsp nutritional yeast
- 1/2 can full fat coconut milk
- 3/4 tsp sea salt
- 1/4 tsp red pepper flakes (optional)
- Fresh cilantro to serve
Preparation
Preheat the oven to 400F.
De-seed and peel butternut squash. Chop into cubes and add to a medium bowl. Chop yam into similar sized cubes and add to the same bowl.
Toss with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper and add to a baking sheet lined with parchment paper or a silicone baking mat.
Bake at 400F for 25-30 minutes or until you can stick a fork in the squash and yam easily. Remove from oven and set aside when finished.
Toss lightly crushed cashews with tamari, salt, and maple syrup and add to a separate lined baking sheet. Bake alongside the yams and squash for 7 minutes or until lightly browned.
While the yams and squash are cooking, heat the remaining teaspoon of olive oil in a pan over medium heat. When hot, add onion and sauté for 4-5 minutes.
Add garlic and ginger and sauté for 2 minutes, stirring frequently. Set aside.
Add the cooked yams and squash, onion mixture, salt, nutritional yeast, red pepper flakes, vegetable broth, and coconut milk to a high-speed blender, blend on high for 1 minute or until smooth.
Taste and adjust for salt and spice. Serve with fresh cilantro and sweet tamari cashews.
