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Butternut Squash Soup (or Sweet Potatoes if that is more available)
I adore soup. I don't recall ever eating it as a child (except a tin or two of Campbell’s which I hated), but as an adult, I would rather eat soup than any other savory entree. Therefore, I am always on the lookout for good soup recipes. Here is one I found and tried that is absolutely fantastic. You can substitute sweet potatoes for the squash if that is more available. I use the squash, so I can’t vouch for the sweet potato.
- 1 small butternut squash, peeled, seeded, and sliced (or 2 small sweet potatoes)
- 1 yellow or orange or red bell pepper, chopped, ½ saved for topping
- 2 stalks celery
- ½ red onion
- 1 medium to large avocado (optional, but provides creamier texture)
- 3 basil leaves
- ½ cup tahini or almond butter
- ½ t curry powder
- 1 t cumin
- c t nutmeg
- ½ t garlic powder or a clove of fresh garlic
- ½ - 1 t sea salt
- 2 cups + water
- 2 scallions, minced (for topping)
Blend water and squash for 1 minute. Add everything but the avocado, scallions, and ½ the bell pepper. Blend another 40 seconds or so. Add the avocado and blend until creamy. Garnish with scallions and chopped bell pepper.
