Betsy’s butternut squash soup recipe makes for the perfect Fall appetizer, lunch, or dinner. Thanks to Betsy’s Best Cardamom Cashew Butter the soup is loaded with flavor and the nutrients to satisfy. The “Nutty” topping adds a nice crunchy contrast to the creamy broth. Trust Betsy! It will be #LoveAtFirstTaste!
2 T Betsy’s Best Cardamom Cashew Butter
1 bag chopped butternut squash or 1/2 squash cooked and chopped
1/4 tsp cardamom
1 can unsweetened coconut milk or almond milk
1/2 tsp sea Salt
1/2 tsp garlic powder
1/4 tsp chili powder (optional but recommended)
Nut Pesto Topping:
3/4 cup unsalted cashews
1 Tbsp Betsy’s Best Cardamom Cashew Butter
2 Tbsp honey
1 handful fresh cilantro, chopped
1 handful fresh mint, chopped
1/4 tsp sea salt
Step By Step Butternut Squash Soup Recipe Directions:
Step 1: First make the pesto.
Step 2: Add all pesto ingredients in a blender or food processor and pulse until the cashews resemble small bits similar to the look of pesto.
Step 3” Remove and set aside.
Step 4: No need to clean the blender or food processor.
Step 5: Now place all of the ingredients for the soup in the blender or food processor and blend until smooth and creamy.
Step 6: Remove and if eating right away place on the stove and cook until bubbly.
Step 7: Remove and place in bowls and top with nut pesto.
Step 8: Enjoy your butternut squash soup with Cardamom Cashew Butter Pesto topping!!!
Recipe Yield: Four 1-cup servings
As a registered Dietitian, Betsy is always looking for ways to make healthy eating easier. Her butternut squash soup recipe is also great stored in empty Betsy’s Best jars and throw in the freezer for single serve use. Just place in the fridge the night before and it will thaw in time for lunch the next day!
What was your favorite part of the recipe? Was it the butternut squash soup or was it the cardamom cashew butter pesto topping?
Try More Of Betsy's Yummy Healthy Fall Recipes
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What’s not to like about Betsy’s Best pumpkin curry soup? A simmering soup with scrumptious flavor, pumpkin and sunflower seed butter in an Indian curry makes a delicious combination. This filling pumpkin peanut butter curry soup recipe is loaded with beta carotene and fiber and will fill you up with flavor. We promise! You’ll taste the difference!
3 T Betsy’s Best Cinnamon Sunflower Seed Butter
2 Tbsp olive oil (or coconut oil)
1 small yellow onion, chopped (about ¾ cup)
2 garlic cloves, chopped
1 apple, cored and cubed
3 Tbsp Thai red curry paste
2 cups vegetable stock
1 cup water
1 (15 oz.) can pumpkin puree
Sea salt, to taste
Fresh black pepper, to taste
Fresh parsley for garnish
Step By Step Pumpkin Curry Soup Recipe Directions:
Step 1: Heat oil in large saucepan over medium heat. Add onion and cook until tender but not brown (about 5 minutes).
Step 2: Add garlic, apple and curry paste. Cook until the curry paste is very fragrant, stirring constantly, about 3 minutes.
Step 3: Increase to high heat. Add stock and water. Once the liquid boils, reduce heat to medium-low, and partially cover the pan.
Step 4: Let soup cook until apple is very tender, about 10 minutes.
Step 5: Remove pan from heat and let cool slightly. Stir in pumpkin and Betsy’s Best Gourmet Seed Butter.
Step 6: Working in batches, transfer the soup into a blender and puree until smooth, about 1 minutes.
Step 7: Season with salt and pepper.
Step 8: Garnish with parsley.
Step 9: Enjoy!
Yields 4 servings.
Betsy’s creamy pumpkin curry soup has a special flavor, making it a unique dish that your family will love. So, as the frost hits the pumpkin bring out this fall recipe and enjoy the flavors of the Fall season. Please let us know what you think in the comments below!
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A gorgeous soup that’s also good for you.
- 1 Tbsp. light olive oil, organic canola or peanut oil
- 1 1⁄2 Tsp. hot/mild curry paste, and cumin to taste
- 1 medium red onion, peeled, diced
- 4 cloves garlic, minced
- 1 large sweet potato or yam, peeled and diced
- 1⁄2 head purple cabbage, shredded
- 1 large yellow bell pepper, cored, seeded, diced
- 1 large Anaheim or Cubanelle pepper, seeded, diced
- 1 can (14 oz.) white or pinto beans, rinsed, drained
- 2 cups vegetable broth
- 1⁄3 cup Betsy’s Best Gourmet Peanut or Seed Butter melted in 1⁄2 cup of boiled water or broth
- 1 can (14 oz.) light coconut milk
- 2 Tbsp. golden balsamic vinegar
- 1⁄4 to 1⁄2 Tsp. crushed red pepper flakes, for heat, to taste
- 2 – 3 Tbsp. chopped fresh cilantro
- 1 Tbsp. raw organic agave nectar, or organic light brown sugar, if it needs it
- Sea salt and black pepper, to taste
- Chopped fresh cilantro or chopped peanuts
- Fresh lime slices
Heat the olive oil in large soup pot. Add the curry paste and stir for a minute to infuse the oil with spice. Add the onion, garlic, sweet potato, cabbage, yellow pepper and Anaheim pepper. Stir and cook the veggies for 5 -7 minutes, until softened.
Add the beans, broth, peanut butter, coconut milk, balsamic vinegar, red pepper flakes and cilantro.
Bring the soup to a high simmer, cover, and lower the heat; keep the soup on simmer and cook until the vegetables are tender, about 25 to 30 minutes.
Stir in the lime juice and taste test for seasoning adjustments. Add a little brown sugar, if needed. Season with sea salt and ground pepper, to taste. Warm through.
Serve with a sprinkle of chopped cilantro or peanuts. Serves 4 as a hearty meal. It’s terrific with gluten-free cornbread.
Notes: Those avoiding peanuts, sunflower butter, soy butter, or cashew butter can replace the peanut butter in this recipe. Almond butter is very mild, and does not bring much flavor to a recipe like this. As always, check with your doctor regarding allergen safety.
This soup works well in a slow cooker. Combine the ingredients in your cooker and follow the manufacturer’s guidance for cooking vegetable soup.
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