2.80ozPumpkin or butternut squash or Sweet potato, measured on a scale. This recipe I used sweet potato.
1tspoil
Morton’s light salt to your taste
6ozonion, diced. measure on a scale
2cupsno salt veggie stock (liquid cups) plus 6 cups of water so total liquid 8 liquid cups.
2tspground sage, can use more for your liking
1tbspWalnut butter (see recipe below). Not a kitchen spoon, use a measuring spoon
Black Pepper to taste
Homemade Nut Butter
8oz naked walnuts or cashews or almonds
1tbspoil
In a food processor put in 8 oz of naked walnuts or cashews or almonds Turn on until you start to see the nuts like nut butter. Add in 1 tablespoon of olive oil and blend until consistency you like. You can add more oil in to create smoother butter.
1
Place a large pot on medium and sauté the squash or potato of choice in the oil and season with salt until soft about 10 minutes.
2
Add in the onion and sauté until soft another 5 minutes or so.
3
Add in the 8 cups of liquid and bring to a boil. Turn down to a simmer, cover and cook 15-20 minutes, until the squash of potato is tender.
4
Once tender turn off the heat
5
Stir in the sage and the nut butter then puree the soup with an immersion blender or any blender until smooth.
2.80ozPumpkin or butternut squash or Sweet potato, measured on a scale. This recipe I used sweet potato.
1tspoil
Morton’s light salt to your taste
6ozonion, diced. measure on a scale
2cupsno salt veggie stock (liquid cups) plus 6 cups of water so total liquid 8 liquid cups.
2tspground sage, can use more for your liking
1tbspWalnut butter (see recipe below). Not a kitchen spoon, use a measuring spoon
Black Pepper to taste
Homemade Nut Butter
8oz naked walnuts or cashews or almonds
1tbspoil
In a food processor put in 8 oz of naked walnuts or cashews or almonds Turn on until you start to see the nuts like nut butter. Add in 1 tablespoon of olive oil and blend until consistency you like. You can add more oil in to create smoother butter.
Directions
1
Place a large pot on medium and sauté the squash or potato of choice in the oil and season with salt until soft about 10 minutes.
2
Add in the onion and sauté until soft another 5 minutes or so.
3
Add in the 8 cups of liquid and bring to a boil. Turn down to a simmer, cover and cook 15-20 minutes, until the squash of potato is tender.
4
Once tender turn off the heat
5
Stir in the sage and the nut butter then puree the soup with an immersion blender or any blender until smooth.
6
Add pepper to your liking.
Creamy Pumpkin or Sweet Potato or Butternut squash and Walnut Butter Soup
AuthorLesia Petrizio
