Spicy Butternut Squash Soup


1½ tablespoons coconut oil

1 yellow onion, diced

¼ cup red curry paste

One 2" piece ginger, grated or finely minced

4 cloves garlic cloves, minced

4 cups vegetable broth or water

1 butternut squash, peeled and chopped (about 4½ cups)

One 13.5 Oz. can, coconut milk

¼ cup cashew butter or almond butter

1 tablespoon reduced sodium tamari

1 tablespoon maple syrup or agave nectar

1 teaspoon kosher salt, + to taste

3 teaspoons lime juice

½ cup fresh cilantro, chopped, plus more for garnishing

Coconut yogurt, scallions, roasted peanuts and sesame seeds, for toppings

Preheat your oven to 400.

Add chickpeas, coconut flour, cacao powder, cinnamon, baking powder, almond butter, maple syrup and almond milk to a processor, then blend until smooth.

Pour batter into a cake pan, then top with apple slices, cashews and bake for 45 minutes.

Or until golden and crispy around the edges, but still slightly soft in the centre.

Allow to cool for 15 minutes before serving with fresh cherries and a drizzle of warmed nut butter. Enjoy!
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