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Butternut Squash Soup / Plant Based & Vegan Friendly!

I almost missed this soup recipe in the new Eat To Live cookbook because it’s in the breakfast section! It’s on the sweet side of things so I guess someone thought it could be for breakfast – probably not in my house, but I can tell you that it’s wonderful for lunch. One of my favorite winter meals is a hot bowl of soup and a sandwich. Easy but filling and satisfying.

Butternut Breakfast Soup

This is another soup recipe that uses carrot juice as a base and the flavor builds from there. Use sweet delicious butternut squash fresh or frozen. I used one tart and one sweet apple and a little onion for a savory component. A little cinnamon and freshly grated nutmeg adds that comfort flavor we all enjoy this time of year. Although this recipe doesn’t call for pureeing all of the soup I do thinks its one of those soups that would be awesome completely blended until smooth and then served piping hot in mugs to your guests. No spoon required and they could sip it while dinner is being assembled. Garnished with pumpkin seeds – it’s so pretty!

Pomegranate Balsamic Vinegar

 I found a pomegranate balsamic vinegar that was perfect for this dish and just a couple tablespoons gives it a flavor boost. This was purchased at Whole Foods.

Butternut Squash Soup

  • 4 cups frozen or fresh butternut squash, cubed – the smaller pieces will cook quicker
  • 2 medium apples, peeled, cored and chopped – I used one tart and one sweet apple
  • 4 cups kale, stems removed, finely chopped
  • 1 cup yellow onions, chopped
  • 2 tablespoons Pomegranate Balsamic vinegar or another fruit flavored vinegar
  • 5 cups carrot juice
  • 1/2 cup unsweetened almond milk
  • 1/2 cup raw cashews
  • 1/4 cup hemp seeds
  • 1 teaspoon cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • pumpkin seeds – optional garnish

In a large dutch oven or soup pot combine squash, apples, kale onion, vinegar and carrot juice, bring to a boil and then reduce to a simmer, cover pot with lid and simmer for 30 minutes or until kale is tender.

Using a high powered blender or a food processor puree half of the soup mixture with the cashews and hemp seeds. Return pureed soup to the pot adding the cinnamon and nutmeg. Stir to combine. Garnish with pumpkin seeds if desired.

Note: If you want to serve this in mugs to sip – blend all of the soup until it’s creamy smooth.

Yield: 6 Servings as a meal or 12 smaller appetizer size servings

Nutritional Information

Per 6 main dish servings: 260 Calories, 8 g Protein, 6.6 g Fat, 49 g Carbohydrates, 96 mg Sodium, 6.7 g Fiber

Recipe adapted from Eat To Live Cookbook

This recipe is featured on Healthy Vegan Friday

Nutmeg Notes

I am looking forward to hosting our little family together on Thursday. It’s difficult to get everyone together these days because of work and school schedules. We will be making some chicken for the meat eaters and the rest of the meal will fit into our plant based lifestyle. It’s actually pretty easy to do this for Thanksgiving since most of the traditional side dishes are based around fresh produce.

We will be trying the green bean casserole from Fat Free Vegan’s blog. A vegan version of our family favorite sweet potato casserole,  and mashed garlic potatoes, and of course cranberry chutney

It’s easy enough to swap non dairy products and use other vegan swaps for ingredients where needed. For dessert I might make the pumpkin pie with almond pie crust from the new Eat To Live cookbook. Dr Fuhrman was kind enough to share it on his facebook page this week for those of you who don’t have this cookbook and I also linked to it on my facebook page.

Cornbread Muffins 001 (640x480)

For an easy yet festive vegan entree I opted to go with the Field Roast holiday loaf purchased from Whole Foods. I will review it after Thursday and let you all know how it is!

I have seen so many stores here advertise that they will be opening at 8:00 PM on Thanksgiving Day for shoppers to get a jump on black Friday. I won’t be shopping but I do know some folks who will be!

Wishing you all a Happy Thanksgiving if you celebrate it and for my friends outside of the US – have a great day!

Tami

Whats on your menu for Thanksgiving Day?

Will you be shopping on Thanksgiving Day?


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10 comments

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  1. Cammy@TippyToeDiet says:

    I’ll be out of the stores on Thanksgiving, unless there’s a Walgreen’s emergency. :) I’m pretty sure I’ll stay away from the stores on Black Friday as well.

    1. Tami says:

      LOL at your “Unless there is a Walgreens emergency”! Have a great Thanksgiving Cammy. :)

  2. Michelle P says:

    I’ll be interested in your review on the field roast after the holidays- it may be something I explore in the future. Since we are only a family of 2 we will be having a small Thanksgiving. My husband has a meat pot pie to eat and I will be making a handful of vegan sides to share in. And regarding shopping- I am going to stay as far away from any major retail store from now until after January. Every year my goal for Xmas gifts is local small shops (preferably ones I can walk to in my neighborhood) or to make it by hand.
    Have a great Thanksgiving.

    1. Tami says:

      Hi Michelle – I love that you will be shopping at your local neighborhood stores. There is a small movement towards doing that here – there is even an advertised event to shop the local business owners on the Saturday after Thanksgiving. Happy Thanksgiving to you and your hubby! :)

  3. Andrea@WellnessNotes says:

    The soup sounds good!

    Your Thanksgiving menu sounds delicious! Looking forward to your review of the vegan roast!

    No shopping for me on Thanksgiving and Black Friday. I ordered a few items that were on an early “Thanksgiving sale” yesterday and that’s it.

    Have a wonderful Thanksgiving!

    1. Tami says:

      I love shopping on line and just having things show up on my door step Andrea! Wishing you and your family a wonderful holiday! :)

  4. Ay says:

    I am jealous because I wanted to get the Field Roast but did not buy one and suspect it is too late to find one. However, I do have some Field Roast Italian Sausages that will probably do just fine. I look forward to your review.

    1. Tami says:

      You might still be able to get a Field Roast entrée. I was in Whole Foods yesterday and they still had some. I actually bought two of them a while back and put them in my freezer so I would be sure to have one for Christmas as well. We also like the Field Roast sausages – they have so much flavor so I have high hopes for the roast I bought. Happy Thanksgiving! :)

  5. Jody - Fit at 56 says:

    Tami – always wonderful recipes!!!! Have a beautiful time with family!!!!

    1. Tami says:

      Thank you Jody – I hope you also had a fun day with family. :)

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