Vegan Butternut Squash Sweet and Spicy Soup Recipe

I have been in the kitchen all day prepping, cleaning and preventing casualties with my child’s curiosity.  even now, he’s sitting on my lap watching my fingers type contemplating his next move, which probably involves touching a very important button to delete everything.  If you’re reading this, please give me a cyber high-five, pound, fist pump, something–cause I survived.  I made this butternut squash soup with a granny smith apple and fresh minced ginger which adorned this warm soup with a kiss of spice that surprised my palette and made my heart smile–I like it hot.  Here is what I put in my soup:

Ingredients:

1 small butternut squash

1 green apple

1/4 cup chopped onion

1 celery stalk, chopped

1/3 inch of ginger root, minced

pinch of thyme

pinch of a pinch of nutmeg (I subbed for sage, didn’t have any–boo!)

sprinkle of fresh parsley

white and black pepper to taste

1 tsp of Himalayan salt (or more, to taste, not using any stock/broth here)

1/2 cup Almond Milk mixed with 1 tsp of Apple Cider Vinegar (vegan buttermilk)

Turmeric

What I did!

First I peeled, gutted and cubed my squash and peeled/cored my green apple, tossed them in a baking dish with a generous sprinkle of pepper and turmeric and maybe 1/2 cup of water.  Those went in the oven (375 F) for maybe 40 minutes, or it could have been an hour, I can not recall.  While those goodies were roasting or baking (not sure which), I chopped my celery and onion, then added them to my pot with a drizzle of olive oil, along with my ginger, spices and parsley.  While this sautéed for a spell, I mixed my almond milk and vinegar and set that aside.

After a little dancing, texting and Instagram trolling, my squash and apple were done!  I dumped them along with their baking water in the pot and just proceeded to mash and mix away.  I tasted it at this point to see if I needed more spices or salt.  I think I added a dash of extra salt to enhance the natural flavors.   After I mashed out all of my stress into the pot, I put it in a blender and blended it until smooth with the almond-butter-milk, and a few extra spices (I added white pepper and a little more ginger and thyme).  I had no idea what I was doing, I just knew I was in the mood for a warm and creamy soup that wouldn’t give me dairy bubble guts or Hershey squirts (don’t laugh–you know it’s true).

It came out great!  Actually, it was exceptional, delicious, nutritious, comforting and homemade!  I decided to add a few frozen sweet peas that were neglected in my freezer.  Their sweet pops complimented the vegan creaminess very well.  I had this soup straight up with a sprinkle of pumpkin seeds.  If anyone out there tries it, I hope that it comes out just as awesome as mine did–and if it doesn’t, it’s not my fault 🙂 !!!

I think it was the ginger and turmeric that gave it that warm spice that tickles your throat with a positive warming vibration that just makes you smile.  It makes you feel so warm and embraced, loved.  Warning: children may not care for the spicy embrace.  Mine are super tasters and already spicy enough, so this tiny touch was not appreciated or needed in their book.

This soup as you can see is not raw.  I fell off that HCLF Fully Raw wagon like a ton of bricks on a beat-down pick up truck, smh.  That 80/10/10  math equation is not for this divine rhombus body (huh?).

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