To make this easy, nourishing butternut squash soup recipe, you need 6 simple ingredients.
1 Tablespoon oil (veg broth can be substituted for oil)
1 whole onion (peeled and quartered)
1 whole butternut squash peeled, deseeded and cut into same size pieces
2 tsp himalayan salt
1 Cinnamon stick (or equivalent of ground) (ginger and/or nutmeg also good)
Almond or cashew milk (I love making this from raw pureed almonds or cashews and water) Blend 1 cup of nuts with an almost full blender pitcher of water. The more water, the thinner the soup…
Heat large pot on medium heat.
Add oil or broth.
Add cinnamon stick and any other spices here.
Add quartered onion, cook until lightly browned edges.
Add peeled butternut squash, cook until lightly browned edges.
Add almond milk just to the top of the veg. Add water if not enough liquid.
Add Salt (I use my eye, so translation might be 2 teaspoons?).
Cover, reduce heat to med/low and cook.
Using a pressure cooker, cook time is about 15-20 minutes.
For a regular pot, cook time will be about 40 mins. Poke the squash with a fork to see when it’s soft.
When done, remove the cinnamon stick and then puree mixture in the blender.
You may add water or more almond milk for consistency preference.
Garnish with toasted pumpkin seeds for a delicious crunchy texture.