It’s that time of the year again when you just want to cuddle up in your oversized sweater and sip on fresh vegetable soup. This classic dish is very easy to make. This soul-warming dish also nourishes your body without overtaxing your digestive system in the cold.
Ingredients:
- 1 small butternut squash
- ½ cup of cashew milk or almond milk. (If you do not want to buy from the store, you can find the recipes here and here)
- 3 tbsp of olive oil
- 3 tsp of Himalayan salt
- Pinch of ground black pepper
- Fresh dill for garnishing
Preparation:
- Chop and peel the butternut squash. It's easier to cut the squash in half and then wrap in aluminum foil and bake for about 40 minutes in the oven. Let cool and peel squash.
- Cook it in a small amount of water (enough to cover the vegetables).
- Add salt according to taste.
- Once soft, transfer to the Vitamix or use the hand blender.
- Pulp into a smooth mixture and add cashew or almond milk, olive oil and black pepper.
- Garnish with fresh dill. Alternatively, you may add a few sprigs of fresh thyme or a couple of bay leaves.
Benefits:
- Butternut squash is a great winter vegetable packed with fiber, potassium, and many other nutrients.
- This soup is easy to digest.
- The nut milk also provides a creamy texture while being a source of healthy protein.
- Butternut squash is a delicious vegetable that helps in lowering blood pressure.
Recipe by Kasia Fraser, originally written for Hello Delicious. Edited by Aratrika Rath.
