Creamy Butternut Soup {vegan, paleo, dairy & gluten free}
Creamy Coconut Asparagus Soup
Zesty Lemon Dressing
Salmon Cakes
Steak Fajitas {paleo, diary & gluten free}
Latest
- 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 (omit for FreeDiet™ phase 1)
- 2 tsp. ground curry (omit for FreeDiet™ phase 1)
- 1 tsp. cumin
- 1 tsp. tumeric
- 2 1/2 tsp pink Himalayan sea salt
- pepper to taste (omit for FreeDiet™ phase 1)
- 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!
If 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.
- 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 (omit for FreeDiet™ phase 1)
- 2 tsp. ground curry (omit for FreeDiet™ phase 1)
- 1 tsp. ground cumin
- 1 tsp. tumeric
- 2½ tsp pink Himalayan sea salt
- pepper to taste (omit for FreeDiet™ phase 1)
- optional:
- 1 strip kelp
- If you bought a whole butternut, poke holes in it and bake/steam 30 min. until soft enough to cut.
- After it cools cut into chunks add to water with garlic, onion, spices, salt and kelp.
- If you used frozen squash add those into the post with the above.
- Simmer for 20 min. and add scallions coconut milk, soaked nuts, hempseeds.
- Turn off heat and in small batches puree in a strong blender until creamy.
- Add everything back into the pot and stir adding more salt, pepper or spices to your taste.
With a Spoonful of Health,
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