Creamy Spiced Butternut Squash Soup

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Creamy Butternut Squash Soup with Veggemo

Creamy Butternut Squash Soup with Veggemo

The inspiration for this seasonal Creamy Spiced Butternut Squash Soup was inspired by the view from my home at this time of year. I overlook the stunning High Park, which is Toronto’s largest park entirely within the city. From my windows, I watch the seasons change and fall is no doubt the most wonderful time to admire the beauty of nature as the leaves change colour from green to golden yellow, brilliant orange and fiery red. The autumnal glow and crisp air create a yearning for foods that warm the soul. So what’s better than a creamy and nourishing bowl of soup to achieve this goal?

Creamy Butternut Squash Soup

With its soft, velvety and sweet flavour, butternut squash is a pure delight. It’s also an excellent source of vitamins A and C, helping to boost the immune system and protect the body against colds and flu, which is particularly important in the fall and winter months. 

To give the soup its creamy texture, I’ve used Veggemo Original, which is the first non-dairy beverage to originate from veggies. Veggemo comes in three flavours: Original, Sweetened and Vanilla. I used Original for this recipe to maintain a neutral, creamy taste. In terms of its flavour profile, Veggemo can be compared to the smoothness and creaminess of 2% dairy milk. The 100% plant-based beverage is made from simple ingredients, including pea protein, tapioca and potatoes. The peas provide roughly 3 grams of protein per cup, along with nutrition and flavour. Tapioca from cassava gives the drink its creamy texture while potatoes make Veggemo smooth and milky-white. Veggemo is packed with nutrition including calcium, vitamin D and B12. In addition to being dairy-free and vegan, it is also gluten-free, soy-free, cholesterol-free, non-GMO and Kosher.

Fresh ginger, garlic, ground turmeric, cayenne, cinnamon and apple cider vinegar complement the soup perfectly. I also recommend topping the soup off with pumpkin seeds and a sprig of rosemary to give the dish a nice crunch, added protein and a boost of flavour and texture to make it a completely satisfying meal. This soup is truly a warm hug on a cold day. I hope it brightens your fall and makes you feel ever present in this golden season!

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Creamy Spiced Butternut Squash Soup
Serves 4
A delicious and comforting dairy-free soup.
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Soup
  1. 1 medium butternut squash (5 - 6 cups), halved, seeds removed and cut into cubes
  2. 1 tbsp grapeseed oil or coconut oil
  3. 1 yellow onion, diced
  4. 4 cloves garlic, minced
  5. 2 cups Original Veggemo
  6. 2 cups low sodium vegetable broth
  7. 1-inch knob fresh ginger, peeled and grated
  8. 1 tsp ground turmeric
  9. 1 tsp pink Himalayan salt
  10. 1/2 tsp cayenne pepper
  11. 1/2 tsp cinnamon
  12. 1/2 tsp apple cider vinegar
  13. Freshly ground black pepper, to taste
Toppings
  1. 1/3 cup raw pumpkin seeds
  2. Rosemary
Prepare the vegetables
  1. Halve and peel butternut squash, remove seeds and cut into cubes. Peel and chop onion. Peel and mince garlic. Peel and grate ginger.
Prepare the soup
  1. In a large stockpot, heat oil over medium heat. When the oil starts to shimmer, add the onions and stir continuously until softened, approximately 5 minutes.
  2. Add the garlic, ginger, turmeric, salt, cayenne pepper, cinnamon and black pepper. Stir for one minute.
  3. Add the butternut squash, Veggemo and vegetable broth. Bring to a boil and then reduce heat to simmer. Cover and simmer for approximately 30 minutes, or until the butternut squash is fork tender.
Purée the soup
  1. Purée the soup in a high-speed blender (i.e Vitamix, Blendtec) or immersion blender until completely smooth.
  2. Return the soup to the stockpot, taste and adjust seasoning as needed, and warm over low-medium heat until ready to serve.
Assemble the soup
  1. Divide soup equally among bowls.
  2. Top with pumpkin seeds and a sprig of rosemary. Enjoy!
Notes
  1. To toast the pumpkin seeds, spread seeds evenly on a parchment-lined baking sheet and bake for approximately 5 minutes at 350 degrees Fahrenheit.
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Disclaimer: This post was sponsored by Veggemo but all views are my own. I only share products I love and ones I think you’ll love, too. To learn more about Veggemo, visit Veggemo.com or follow Veggemo on social media at @go_veggemo

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