The secret sauce in this vegan soup is nutty! Add creamy NUTrition to your plant-based culinary creations with just 1 ingredient — Almond Protein Powder!
INGREDIENTS
ROASTED BUTTERNUT SQUASH
5 cups cubed butternut squash (~ 2 lbs squash)
2 tsp Octonuts California Almond Oil
1/4 tsp salt, or to taste
1/8 tsp pepper, or to taste
SOUP
2 cups sliced carrots
1/2 cup diced onion
2 tsp Octonuts California Almond Oil
3/4 cup Octonuts Almond Protein Powder
6 cups vegetable stock
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/8 tsp ground cayenne
1/4 tsp salt
HOW TO
ROAST THE BUTTERNUT SQUASH AND PREPARE INGREDIENTS
Preheat oven to 400°F
Stir together cubed butternut squash with 2 tsp Octonuts Almond Oil and salt and pepper to taste
Spread onto a large baking sheet and roast for 25-30 minutes until barely fork tender.
Meanwhile, prepare vegetable broth mixture: in a large bowl, whisk the Octonuts Almond Protein Powder into the vegetable broth until smooth. Stir in the nutmeg, ginger and cayenne. Set mixture aside.
MAKE THE SOUP
In a large Dutch-oven over medium heat, heat remaining 2 tsp Octonuts Almond Oil. Add in onions and cook, stirring occasionally, until softened-- 3 to 4 minutes. Add roasted squash, carrots, vegetable broth mixture, and salt to the pot. Bring to a boil over medium heat. Reduce heat to medium-low and let simmer, stirring occasionally, for 20 to 25 minutes, until vegetables are tender. Remove soup from heat and blend with an immersion blender until smooth and creamy.
NOTES
Store leftover soup refrigerated for up to 5 days. For a thinner soup, reduce protein powder to 1/2 cup. Soup can also be made with a traditional stand blender or food processor; simply process in batches until desired consistency.
Cook Time: 40 minutes
Servings: 8 (1 cup) servings
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