Creamy Butternut Squash Soup with Cinnamon

Need a hearty plant-based soup that's perfect for winter? This Creamy Butternut Squash Bisque with Cinnamon requires a bit of peeling and chopping but comes together quickly and easily after that. It's sweet and creamy and the perfect comfort food for a chilly night. 

It's also entirely dairy-free, and instead of plant-based milk, it features our stone-ground whole coconut butter for a creamy and rich texture and flavor and mild nutty sweetness to compliment the squash, yam and spices. Keep this trick in the back of your mind the next time you have a soup recipe that calls for coconut milk - it turns out coconut butter is the perfect substitute in a pinch. It becomes liquid when hot and will melt right into the soup base, just be sure to add a little more water or broth to your recipe to account for the water part of the coconut milk and you'll be good to go. This recipe is high in beta carotene, Vitamin C, potassium, and loads of fiber and healthy fats to keep you feeling satiated during these chilly days and nights. 

The Recipe 

Creamy Butternut Squash Soup with Cinnamon
Serves 4-6
1 butternut squash, peeled, seeded, and cut into chunks
1 yam, peeled, and cut into chunks
1 yellow or sweet onion, chopped
2 garlic cloves, minced or crushed
3-4 tablespoons of cold-pressed olive oil 
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
5 cups of organic vegetable broth 
Salt and pepper to taste 
1. Start by prepping your squash and sweet potato - peel them and chop them into small chunks. 
2. In a large pan or soup pot, saute your chopped onion and crushed garlic in olive oil until translucent. 
3. Add diced butternut squash, yam, and spices, and continue to saute for 5-8 minutes. 
4. Combine saute mixture with vegetable broth in a large pot, and bring to a boil. Reduce the heat and allow to simmer partially covered for 20 minutes, until the squash and yam are thoroughly cooked. 
5. Remove pot from the stove, and add the mixture to a heat-safe blender (or alternatively you can use an immersion blender), add coconut butter, and blend soup until smooth. 
Add sea salt and pepper to taste. 
Serve with a drizzle of olive or pumpkin seed oil and garnish of your choice. 

1 comment

  • I do not drop a comment, however I browsed some comments oon Creammy Butternut
    Squash Soup with Cinnamon
    – Dastony. I actually do have a few questions for
    you if it’s allright. Could iit be simply me or does it loook like some of these responses appear like they aare written by brain deead individuals?
    :-P And, if you are posting at other places, I woyld likke
    to keep up with everything new you have to post.

    Could you list of the complete urls of all youjr social community pages ike your
    linkedin profile,Facebook page orr twitter feed?

    casino App

Leave a comment