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

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.

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.

Add in the onion and sauté until soft another 5 minutes or so.

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.

Once tender turn off the heat

Stir in the sage and the nut butter then puree the soup with an immersion blender or any blender until smooth.

Add pepper to your liking.

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