It’s been an odd week at work, I think I might be ready for Friday already. At least we’re over halfway there. And I had this cute little guy waiting for me to get home.
He was so ready to play he brought me two toys to choose from! Such a sweet little face.
For dinner I decided to use up a butternut squash in a vibrant winter soup recipe I scribbled down awhile ago and am finally remembering to make it! I love the concept of a creamy butternut soup, but so many require lots of cooking and non-vegan friendly ingredients. This recipe is raw, or mostly so depending on what type of tahini you use, and has an amazingly creamy and thick texture with a warming spicy kick.
Spiced Butternut Soup
- 3-4 cups of chopped butternut squash (1 medium squash)
- 1/4 cup tahini
- 1/4 of a leek, chopped
- 1 clove of garlic
- dash of cayenne
- dash of allspice
- dash of nutmeg
- 2 tbsp. of lemon juice
- 2 tbsp. of nutritional yeast
- salt and pepper to taste
- 1 cup of water
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Serve and enjoy. Makes 2 servings.
The texture is very thick and creamy, perfect for a raw soup.
And the color is warming and vibrant which is appreciated on a grey winter day.
I’m not a huge fan of a lot of raw butternut squash recipes because the texture of the squash can be too tough and crunchy with a mild flavor. But this soup has a silky smooth texture with a creamy kick blended in.
And, oh yeah, it’s time to announce stevia winners from the NuNaturals stevia giveaway! And they are:
- Courtney S
Congrats and check your email!