• 5-6 cloves Garlic, minced • 1 Yellow Onion, chopped • 3 tbsp. Ginger, peeled and minced • 15oz. can Cannellini Beans, rinsed and drained • 1 bunch Scallions, chopped, white and greens separated • 1 Orange, juiced • 1 lb. Carrots, chopped roughly • 24+ oz. Vegetable Stock or Water (more may be needed) • Olive Oil or Vegetable Stock, for sautéing • Salt, to taste • Black Pepper, to taste • Pesto, Chopped Nuts, or Fresh Herbs (optional, for garnish) • 1 dollop Coconut Milk or Coconut Cream, for garnish
Rinse and chop the produce accordingly.
Heat a large pot or Dutch Oven over medium heat. Once hot, add onions. Sprinkle a pinch of salt, and stir to combine. Cook until onion has softened and fragrant, stirring occasionally, 4-5 minutes.
A ginger and garlic, and stir to combine, cook for 1 minute more, until fragrant.
Add the stock, orange juice, beans, and carrots. Bring mixture to a boil. Once boiling, cover and reduce heat to a simmer. Cook for 25 minutes, until carrots have softened.
Allow soup to cool slightly. Then, using an immersion blender, blend until soup is smooth. Season with salt and pepper to taste. Alternatively, you can blend your soup in batches using a standard blender.
Plate soup, and garnish with desired toppings! Enjoy!
The holidays are right around the corner, and it is my favorite time of year as far as I’m concerned when it comes to food!
The family of winter squash highlight the next few months, and at the top of that pyramid lies the butternut squash.
There are a litany of different ways to utilize butternut squash, but for me it has always come back to a soup.
The texture, sweet notes, and creaminess of a butternut squash is pretty unmatched.
So today, I’d like to share one of my favorite takes on this soup.
Carrot & Butternut Squash Soup
Cook and Prep Time: 60 minutes
½ cup Cashews, rinsed and drained
1 tbsp. Miso Paste
1 ½ cup Water
1 Butternut Squash, peeled and chopped
5-6 Carrots, chopped
5-6 cups Vegetable Stock OR Water (add more if needed)
1 Yellow Onion, chopped
1 head Garlic, chopped
2-inch piece Fresh Ginger, grated
1 bunch Scallion Whites, chopped
1 15 oz. can Pinto Beans, rinsed and drained (or more
Salt, to taste
Black Pepper, to taste
3 tbsp. Curry Powder
1 tbsp. Cinnamon
1 tbsp. Cloves
1 tsp. Olive Oil or Vegetable Stock, for sautéing
1 bunch Scallion Greens, for garnish
Rinse and chop the produce accordingly. Line 1 baking tray and preheat an oven to 400˚F.
Roast the squash. Add the squash to a baking tray. Season with salt and pepper and toss with 1 tsp. of olive oil. Roast for 40 minutes, or until tender, flipping halfway.
Set a large pot to medium heat. Once hot, add olive oil or vegetable stock. Then, add onion, carrots, and ginger. Cook for 4-5 minutes, until onion has softened, stirring occasionally to avoid burning. Add garlic and cook for 1 minute more.
Add the roasted butternut squash. cannellini beans. Toss to combine and cook for 2-3 minutes.
Add vegetable stock. Add enough liquid to cover all the vegetables.
Add spices and bring mixture to a boil. Once boiling, cover and reduce to a simmer. Cook until all vegetables can be cut with a fork, 25-30 minutes. Season with salt and pepper to taste.
Make the cashew cream. Add ingredients to blender, and pulse until smooth.
Remove soup from heat. With an immersion blender, blend the soup thoroughly. Add ½ of the cashew cream and stir to combine, saving the other half for garnish. Alternatively, you can add portions of the soup to a blender, and pulse until smooth.
Plate soup. Garnish with scallion greens, the remaining cashew cream, cilantro, or sesame seeds. Enjoy!