I almost missed this soup recipe in the new Eat To Live cookbook because it’s in the breakfast section! It’s on the sweet side of things so I guess someone thought it could be for breakfast – probably not in my house, but I can tell you that it’s wonderful for lunch. One of my favorite winter meals is a hot bowl of soup and a sandwich. Easy but filling and satisfying.
This is another soup recipe that uses carrot juice as a base and the flavor builds from there. Use sweet delicious butternut squash fresh or frozen. I used one tart and one sweet apple and a little onion for a savory component. A little cinnamon and freshly grated nutmeg adds that comfort flavor we all enjoy this time of year. Although this recipe doesn’t call for pureeing all of the soup I do thinks its one of those soups that would be awesome completely blended until smooth and then served piping hot in mugs to your guests. No spoon required and they could sip it while dinner is being assembled. Garnished with pumpkin seeds – it’s so pretty!
I found a pomegranate balsamic vinegar that was perfect for this dish and just a couple tablespoons gives it a flavor boost. This was purchased at Whole Foods.
Butternut Squash Soup
- 4 cups frozen or fresh butternut squash, cubed – the smaller pieces will cook quicker
- 2 medium apples, peeled, cored and chopped – I used one tart and one sweet apple
- 4 cups kale, stems removed, finely chopped
- 1 cup yellow onions, chopped
- 2 tablespoons Pomegranate Balsamic vinegar or another fruit flavored vinegar
- 5 cups carrot juice
- 1/2 cup unsweetened almond milk
- 1/2 cup raw cashews
- 1/4 cup hemp seeds
- 1 teaspoon cinnamon
- 1/2 teaspoon freshly grated nutmeg
- pumpkin seeds – optional garnish
In a large dutch oven or soup pot combine squash, apples, kale onion, vinegar and carrot juice, bring to a boil and then reduce to a simmer, cover pot with lid and simmer for 30 minutes or until kale is tender.
Using a high powered blender or a food processor puree half of the soup mixture with the cashews and hemp seeds. Return pureed soup to the pot adding the cinnamon and nutmeg. Stir to combine. Garnish with pumpkin seeds if desired.
Note: If you want to serve this in mugs to sip – blend all of the soup until it’s creamy smooth.
Yield: 6 Servings as a meal or 12 smaller appetizer size servings
Per 6 main dish servings: 260 Calories, 8 g Protein, 6.6 g Fat, 49 g Carbohydrates, 96 mg Sodium, 6.7 g Fiber
Recipe adapted from Eat To Live Cookbook
Can this soup be frozen?
I haven’t frozen it but I don’t see why it wouldn’t freeze well.
Hi Tami and Tom,
I’m watching the program you and Tom are doing with Chef AJ now, 5-18-2020.
The butternut squash soup you are making has more ingredients than the one on your site here. Can you send me the recipe that you and Tom are making online. It has more complexity. YUM!
I subscribed to your email newsletter.
Thanks for sharing.
Hi Brenda if you are already a subscriber Tom emailed out a link to all subscribers to the PDF for the recipes on Thursday May 14th. It was the same email announcing that we would be live on Chef AJ’s YouTube channel. You have to scroll down the page to see the link. If you don’t see the email in your in folder then look in your junk email or spam folder. Be sure to add our email address to your contact list so our emails will make it into your in box.
Hi Tami and Tom! Do you have any recommendations on a substitute for kale? Could spinach be used? Thank you.
Sure use any type of greens you prefer.