• 1 cooked large butternut squash
  • or 2 frozen 16 oz. bags
  • 8 cups water
  • 6 garlic cloves
  • 1 1/2 cups soaked cashews
  • 1/2 c. hempseeds
  • 1 can coconut milk {full fat}
  • 1 large onion
  • 8-10 scallion stalks
  • 1/2 tsp. ground cayenne
  • 2 tsp. ground curry
  • 1 tsp. cumin
  • 1 tsp. tumeric
  • 2 1/2 tsp pink Himalayan sea salt
  • pepper to taste
  • optional:
  • 1 strip kelp

I love dairy free creamy soups but I am usually starving 30 minutes after eating them; however, if the soup is so full of processed dairy and cheese I actually get a bloated belly and feel uncomfortably full all day.

What a conundrum of food woes; to be starving, full or bloated?!  How about I solve this for you here and now? This soup is creamy like butter and filling like a balanced meal of good fats and flavor but yes, you guessed it is dairy free and only uses plant based proteins!

“Bor-ing” you might say or even “yuck, plant what proteins?”  Just trust me on this one, this soup has tricked so many of my taste testers that I got accused of lying!  My secret healthy ingredients include soaked cashews, coconut milk, kelp and hempseeds!

These ingredients bring my soup to a whole new level of nutrition.  If you have been following my posts you know this is nothing new especially if you have tried my other (UN) CREAMY soups like my Creamy Tomato Soup,  Corn Chowder,  Sweet Potato Soup or my Souper Thai Cauliflower !  I love adding the dried kelp strips for extra nutrients like potassium and iodine too!

Butternut-Soup-1If you are wondering about those lovely little seed crackers in the pictures, here is the post from a few weeks ago!  They are very simple to make, taste great and accompany soups to hummus!   Don’t hesitate to add some of your favorite spices because these crispy seedlings boasts a wonderfully host of potential; adding ground rosemary is my favorite these days.

Creamy Butternut Soup {vegan, paleo, dairy & gluten free}
 
Prep time

Cook time

Total time

 

Author:
Serves: 8-12

Ingredients
  • 1 cooked large butternut squash
  • or 2 frozen 16oz. bags
  • 8 cups water
  • 6 garlic cloves
  • 1½ cups soaked cashews
  • ½ c. hempseeds
  • 1 can coconut milk {full fat}
  • 1 large onion
  • 8-10 scallion stalks
  • ½ tsp. ground cayenne
  • 2 tsp. ground curry
  • 1 tsp. ground cumin
  • 1 tsp. tumeric
  • 2½ tsp pink Himalayan sea salt
  • pepper to taste
  • optional:
  • 1 strip kelp

Instructions
  1. If you bought a whole butternut, poke holes in it and bake/steam 30 min. until soft enough to cut.
  2. After it cools cut into chunks add to water with garlic, onion, spices, salt and kelp.
  3. If you used frozen squash add those into the post with the above.
  4. Simmer for 20 minutes and than add scallions coconut milk and hempseeds turning off heat.
  5. In small batches transfer mixture to a strong blender like the Vita mix and puree until creamy.
  6. Add everything back into the pot and stir adding more salt, pepper or spices to your taste.

Notes
If time is of the essence you can use frozen butternut squash. Having to bake or steam the squash will add extra time to this recipe. If you have the time I like using fresh better than frozen but it tasted the same. Also, you can soak the cashews overnight or at least an hour to use in this soup. Soaking the cashews lends to the creamy texture of this soup. Please use organic when you can.

 

Butternut-Soup-2x

With a Spoonful of Health,

Dawn-Signature1