Roasted Butternut Squash Soup with Almond Cream
November 23, 2014
This roasted butternut squash soup recipe with almond cream and spiced pumpkin seeds is an incredible holiday starter for Thanksgiving or Christmas.
Roasted Butternut Squash Soup with Almond Cream
This roasted butternut squash soup recipe with almond cream and spiced pumpkin seeds is an incredible holiday starter for Thanksgiving or Christmas.
Prep Time 35 minutes
Cook Time 1 hour
Total Time 1 hour 35 minutes
Servings 8
Ingredients
almond cream:
- 2 cups sliced almonds, soaked for 12 hours, rinsed, and drained
- 3 tablespoons safflower oil
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons Celtic sea salt
- 1/2 cup filtered water
- 1 tablespoon chopped fresh chives
squash soup:
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon Earth Balance Natural Buttery Spread
- 1 cup diced white onion
- 1 cup diced apple
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon chipotle powder
- 1/4 teaspoon chopped fresh sage
- 1/4 teaspoon fresh rosemary
- 1/2 lemongrass stalk, split
- 1 1/2 teaspoons Celtic sea salt
- 3 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces
- 8 cups vegetable broth
spiced pumpkin seeds:
- 1 cup raw pumpkin seeds
- 1 tablespoon extra-virgin olive oil
- 1 1/2 teaspoons fresh lemon juice
- Pinch of ground cinnamon
- Celtic sea salt and freshly ground black pepper, to taste
Instructions
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To make the cream, the day before serving, put the almonds in a bowl and add enough water to cover them. Cover and let soak overnight in the refrigerator.
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Drain the nuts and transfer to a blender. Add the oil, lemon juice, salt, and water and blend until smooth, about 5 minutes. Transfer to a bowl, stir in the chives, and set aside. The cream will keep, covered, in the refrigerator for up to 2 days.
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To make the soup, heat the oil and buttery spread in a large soup pot over medium heat. Add the onion, apple, cinnamon, chipotle powder, sage, rosemary, lemongrass, and salt and cook, stirring occasionally, for 5 minutes.
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Add the squash to the pot and stir to coat, about 3 minutes. Add the stock, bring to a boil, decrease the heat, and simmer, covered, until the squash is tender, about 40 minutes. Remove the lemongrass stalk and let the soup cool.
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Transfer the soup to a blender and blend until smooth. Or blend the soup with an immersion blender until smooth. This will have to be done in batches. The soup can be made ahead of time up to this point. It will keep in the refrigerator for up to 3 days or frozen up to 3 months.
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Meanwhile, preheat the oven to 300°F.
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To prepare the pumpkin seeds, combine the seeds, oil, lemon juice, cinnamon, and salt and pepper to taste in a bowl and mix together. Transfer to a baking sheet and roast for 5 to 10 minutes, shaking the pan occasionally, until the seeds are lightly browned.
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To serve, pour the warm soup into bowls. Add a dollop of the almond cream and sprinkle with the roasted pumpkin seeds.
Recipe Notes
Recipe from Vegan Holiday Cooking from Candle Cafe by Joy Pierson, Angel Ramos & Jorge Pineda (Ten Speed Press, © 2014)
Photo by Trent Lanz; styling by Alicia Buszczak
Comments 4
Love that you are sharing this recipe thanks but just a quick question. The recipe says “roasted” squash soup and the only thing I see roasted are the pumpkin seeds. Did I miss something? It works better for me this way anyway as I do not have an oven! Thank you 🙂
Sorry for the confusion Christine. It’s not roasted squash. It tastes a bit roasted because of the pumpkin seeds. Enjoy!
This was wonderful! Thank you so much for sharing the recipes and information about the Candle Cafe.
I’m so glad you enjoyed it. I love that place!