Creamy Pumpkin or Sweet Potato or Butternut squash and Walnut Butter Soup

Creamy Pumpkin or Sweet Potato or Butternut squash and Walnut Butter Soup
Authoradmin
Rating

Makes six, 2 cup Ziploc containers

Each container counts as 1 protein, 2 veggies, 1 starch and 1 fat

ShareSave
Yields6 Servings
 2.80 oz Pumpkin or butternut squash or Sweet potato, measured on a scale. This recipe I used sweet potato.
 1 tsp oil
 Morton’s light salt to your taste
 6 oz onion, diced. measure on a scale
 2 cups no salt veggie stock (liquid cups) plus 6 cups of water so total liquid 8 liquid cups.
 2 tsp ground sage, can use more for your liking
 1 tbsp Walnut butter (see recipe below). Not a kitchen spoon, use a measuring spoon
 Black Pepper to taste
Homemade Nut Butter
 8 oz naked walnuts or cashews or almonds
 1 tbsp oil
 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.

6

Add pepper to your liking.

Category

Ingredients

 2.80 oz Pumpkin or butternut squash or Sweet potato, measured on a scale. This recipe I used sweet potato.
 1 tsp oil
 Morton’s light salt to your taste
 6 oz onion, diced. measure on a scale
 2 cups no salt veggie stock (liquid cups) plus 6 cups of water so total liquid 8 liquid cups.
 2 tsp ground sage, can use more for your liking
 1 tbsp Walnut butter (see recipe below). Not a kitchen spoon, use a measuring spoon
 Black Pepper to taste
Homemade Nut Butter
 8 oz naked walnuts or cashews or almonds
 1 tbsp oil
 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
Call Now ButtonCall Now Button