Recipe: Savoury Squash Soup with Roasted Seeds and Cashew Cream (Vegan + Gluten Free)

Savory Squash Soup Vegan and Gluten Free

Ingredients:

For the soup
One small butternut squash, peeled, seeded and cubed (save the seeds!)
One small winter squash, peeled, seeded and cubed (save the seeds!)- I used a carnival squash
One medium yellow onion, chopped for roasting
Three tablespoons extra virgin olive oil (divided)
3/4 cup carrot, shredded
Two shallots, chopped (or half an onion)
Four cloves garlic, chopped
Four cups organic vegetable broth
Salt
Pepper

For the seeds
Seeds from both squash used for the soup (cleaned and rinsed)
Half teaspoon extra virgin olive oil
One teaspoon of Braggs Aminos or Tamari

For the cashew cream
3/4 cup raw cashews, soaked in warm water about an hour or two
Two tablespoons extra virgin olive oil
One teaspoon apple cider vinegar
One tablespoon nutritional yeast
Half teaspoon of garlic powder
Half teaspoon onion powder
Salt and pepper to taste
1/3 cup of water, approximately depending on desired thickness

Directions:

For the soup
Preheat the oven to 350 degrees Fahrenheit. Place the cubed squash, yellow onion, half of the garlic and two tablespoons of oil into a large bowl. Add a large pinch of salt and pepper and mix thoroughly. Line a baking sheet with tin foil or parchment paper and spread the squash mixture onto the baking sheet in a single layer. Place in the oven and roast for about 30-40 minutes (until the squash becomes golden brown and soft). Remove from the oven. In a large pot on medium heat add the remaining oil, garlic, shallot (or additional onion), and carrot. Saute for a few minutes until the shallot and garlic become fragrant and soft. Add the broth and the roasted squash mixture to the pot. Cover and bring to a boil. Reduce the heat to a simmer. Add in a pinch of salt and a big pinch of pepper (I like mine peppery so I added about a tablespoon of pepper in total). Use an immersion blender to blend the soup about halfway.. so its creamy but there are still some chunks to vary the consistency. Feel free to add additional salt and pepper to taste. You could also add a dash of garlic powder, onion powder, or cayenne pepper for a bit more kick! Serve the soup warm with roasted seeds and cashew cream as a topping.

For the seeds
Clean and rinse the seeds from the squash and do your best to dry them with a towel. Place them in a pan with the oil on medium heat. Once the oil begins to absorb and the seeds dry out a bit add in the Braggs or Tamari and saute for another minute. Turn off the pan and place the seeds on a baking sheet. Stick them in the oven at low heat (about 300-325 degress fahrenheit) for about 5-8 minutes so that the seeds are dry and crunchy. Let them cool and then use as a topping on the soup.

For the cashew cream
Combine all ingredients in a blender or food processor and blend thoroughly. Add more water if needed to reach the desired consistency. It should be just thin enough that you can drizzle it on top of the soup.

Enjoy xo

 

 

 

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