Creamy Butternut Squash & Yam Soup Recipe
Ingredients
- i 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 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/squash for 7 minutes or until lightly browned
While the yams/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/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
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