Cream of Sweet Potato, Butternut Squash, Vegetable, White Bean Noodle Soup.

In my world I don’t really hang out with very many vegans so I’m super excited I get to host an early dinner tomorrow night having my vegan friend over.

I decided to make this delicious soup loaded with complete vegan yumminess! So of course I had to do a taste test just make sure it came out good.

Such a wonderful fall soup recipe that’s pretty easy to create.

Recipe:

1 1/2 cup peeled and cut butternut squash

1 1/2 cup peeled and cut up sweet potato

1 1/2 cup low sodium vegetable stock

4 cups filtered water

1/2 cup cashew cream ( cashews blended with water to a creamy consistency)

2 handfuls fresh spinach

1 1/2 cup cauliflower florets

1/2 large white onion diced

3 to for cloves garlic minced

Seasonings:

Sea salt and pepper to taste

1 tsp onion powder

1 tsp garlic powder

1/2 tsp Rosemary

1/3 tsp dried oregano

1/3 tsp thyme

Few dashes paprika

Few dashes turmeric

3 dashes poultry seasoning

1 to 2 tsps coconut sugar ( optional I like to add a bit of sweetener when I use sweet potatoes or butternut squash in recipes)

Directions:

In a pot of water add in 1/2 a cup of the sweet potatoes with 1/2 cup of the butternut squash and bring to a boil and fully cook.

In a pan sauté the onion and garlic until fully cooked.

Add the vegetable broth to a large pot, I actually used my crock pot, optional insta pot but adjust cooking to how you use that I’ve never used one.

Once sweet potato and butternut squash are cooked add to a blender with the cashew cream and blend well to combine.

Add the cashew cream sweet potato butternut squash mixture to the pot with the soup broth along with the 4 cups filtered water.

Add in seasonings.

I cooked the cauliflower and extra butternut squash and sweet potato in a pot then added them to the broth adding in the fresh spinach.

Adjust seasonings to taste if needed.

Enjoy!

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