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.
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
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)
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.