Creamy Butternut Squash Soup
This delicious vegan soup is full of Vitamin A, and the spices used provide anti oxidants. You can do some pre-prep for this soup, or even make the day ahead and rewarm to serve on a chilly fall/winter day.
Soak 4 Medjool dates for 15-30 minutes.
Pre cook squash, onion and garlic if desired day prior.
1 butternut squash, cut in half lengthwise, and place on shallow baking sheet with approximately ¼ cup of water. Bake at 350 degrees for 45-60 min. When fork can easily be inserted into squash remove from oven. Allow to sit for 15 min. Remove seeds with a large spoon and discard. Use knife to cut into softened squash flesh to create cubes, which makes it easier to scoop out of the rind.
Meanwhile, mince 4 large garlic cloves and ¾ cup diced, red or yellow onion. In small saucepan, sauté, using coconut, olive, or grapeseed oil on low heat with ½ tsp. turmeric root powder. Remove from heat when onions have become translucent, approx. 15 minutes.
BLEND INGREDIENTS...in blender (or Vitamix) add:
13.5 oz. canned coconut milk
1 cup unsweetened almond milk
Add in following:
Sauteed onion and garlic
Add 4 dates, pitted, into blender
Add ½ large apple, cored and peeled, or 1 whole small apple*
Blend until dates and apple are pureed.
2 tsp. cinnamon
½ tsp. nutmeg or Allspice
1 tablespoon olive oil
Add in two scoops Arbonne Vanilla Protein Powder or Protein Boost
Add in squash and puree until soup is creamy.
If soup is too thick add additional almond milk, ensure carrageenan is not in the ingredient list, or artificial ingredients.
Note: Adding vegan protein powder helps balance this soup out as a meal by adding additional protein.
*May substitute with organic ¾ cup applesauce.
Did you know that "one cup of butternut squash provides a whopping 437% percent of your vitamin A needs for the day, as well as 52% of vitamin C and 10% or more of vitamin E, thiamin, niacin, vitamin B-6, folate, pantothenic acid, magnesium and manganese." - Source: Medical News Today
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