Note: This soup doesn’t have any sweet potatoes in it, but it’s healthy and awesome. You can sub in 4 boiled mashed sweet potatoes instead of the squash if you’d like!
- 1 Butternut Squash
- 1 Kombucha Squash
- 5 cloves Garlic
- 1-3 TBL Cumin
- handful shredded Soy or Rice Cheese
- a cup or so Almond Milk
- a cup or so Veggie broth
- 2-3 TBL Olive Oil
- handful Shallots
- 1 Apple
- 1 TBL Earth Balance spread
This soup is Vegan and Awesome.
preheat oven to 375.
cut squash in half. discard seeds.
place squash, cut side down, on an oiled baking sheet.
slice openings on the top of the squash. pour a little water over it and a little oil.
bake for 45 minutes.
saute chopped shallots and garlic in pan with Earth Balance spread and olive oil. after a few minutes, add the chopped apple. add a cup of broth to it. simmer.
when squash has cooled, remove skin and mash squash (or cut in cubes). side aside the skin. place in blender - add almond milk to squash until it is blended. transfer to pot. repeat blending in batches, add the shallot/garlic/apple/broth mixture to blender.
continue to blend - adding almond milk and/or broth until you reach your desired consistency.
heat soup on low heat, adding a generous amount of cumin. the rice/soy cheese, a little sea salt and red pepper flakes.
Prep time, cooking time - about 1 1/2 hrs.
Love and Peace,