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Creamy Butternut Squash and Potato Soup

  • Author: Kathy Carmichael
  • Yield: 4-6 servings

Description

Stay warm this season and try this creamy, savory butternut squash and potato soup. Ladle up some comfort food and simmer up some love.


Ingredients

SOUP

  • 1 medium white onion, diced
  • 3 cloves garlic
  • 1 large shallot, minced
  • 1 large butternut squash (approximately 1 1/4 pounds), chopped into equal size chunks
  • 3 medium baking potatoes, skin removed, and cut into equal chunks
  • 4 cups vegetable broth
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 2 teaspoons garlic powder
  • I Tablespoon lemon juice
  • 1 can lite coconut milk (do not add until after cooking)

CASHEW CREAM

  • 1/2 cup raw cashews
  • 1 /4 cup water
  • Juice of 1/2 lemon
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon apple cider vinegar
  • 1 garlic clove

GARNISH

  • 1/2 cup pistachios, chopped
  • 1/4 cup fest sage, chopped

Instructions

  • In a 6-7 quart crock pot, add all ingredients except the coconut milk.
  • Cook for 4 hours on high or 8 hours on top
  • Add 1 can lite coconut milk
  • Using in hand emulsion blender to blend soup inside crock pot. You can also blending a blender in small batches.
  • Blend until smooth

SERVE

  • Ladle soup into bowls
  • Using a squeeze bottle or a spoon, drizzle cashew cream
  • Using a fork, swirl into the bowl
  • Add chopped pistachios and copped sage
  • Serve