Butternut Squash + Toasted Hemp Seed Soup

by | Updated: December 4th, 2016

Dark, cold and gloomy—it’s just another winter’s day. Snow and ice might keep you trapped inside, but it doesn’t have to keep your spirits down. Perk up with a warming butternut squash soup, garnished with fresh basil leaves and swirls of cashew cream. With thick, creamy coconut milk and hemp seeds for added nutrients, your dreary day just got a whole lot brighter.

Butternut Squash + Toasted Hemp Seed Soup

Butternut Squash + Toasted Hemp Seed Soup

Ingredients

1 butternut squash, cubed
1 onion, chopped
1 jalapeño pepper, diced
1 Tbsp. extra virgin olive oil
1 tsp. fresh ginger, shaved (add more, if desired)
¾ can full-fat coconut milk
1-2 tsp. coconut aminos
Hemp or squash seeds, toasted, for garnish
Fresh basil leaves, for garnish
Cashew cream, optional

Directions

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. Bake butternut squash for 35 minutes. Remove from oven and set aside.
  3. Meanwhile, in a skillet over medium heat, sauté onion in olive oil until lightly fragrant.
  4. In a large soup pot, combine onions, baked squash, jalapeño, ginger, coconut milk and coconut aminos. Bring to a simmer and reduce heat to medium low. Cook covered for 20-25 (or until your cravings give in and you can’t wait anymore) to allow the flavors to blend.
  5. Carefully transfer mixture to a high-speed blender. Process until thick and creamy.
  6. Swirl in cashew cream, if desired. Garnish with fresh basil leaves and toasted hemp seeds.