top of page
  • ahwcweb

Tasty Tuesday-Butternut Chilled Soup


Butternut Chilled Soup

Yield: 8 ¾-cup servings


Ingredients:

  • 2 cups butternut squash, cubed

  • 1 ⅓ cups water

  • ½ cup raw cashews, rinsed

  • 1 cup unsweetened plant-based milk (vanilla almond)

  • 1 cup plant-based sour cream

  • ½-1 teaspoon salt

  • ½ teaspoon cinnamon

  • ¼ teaspoon cardamom

  • 1½ Tablespoons lemon juice

  • 2 teaspoons vanilla extract

  • ⅓ cup maple syrup

  • Raspberries

  • Mint springs

  • Plant-based sour cream

Directions:

  1. Prepare butternut squash by peeling, cutting lengthwise, and scooping out seeds.

  2. Cube squash and place in blender.

  3. Add remaining ingredients. Blend until creamy smooth. Chill.

  4. Serve garnished with raspberries and mint sprig and/or a dollop or swirl of sour cream.

  5. Enjoy and Bon Appétit!

Variation: Substitute plant-based sour cream with plant-based yogurt or plant-based cream cheese.

Hint: Seeds can be cleaned and dry roasted for a crispy treat.

Nutritional Facts per ¾-cup Butternut Chilled Soup:


Calories 165

Fat 9 g

Cholesterol 0 mg

Sodium 174 mg

Carbohydrates 18 g

Fiber 1 g

Protein 3 g

Vitamin D 0 mcg

Calcium 69 mg

Iron 1 mg

Potassium 269 mg


Interested in more tasty recipes?

Order Dana's Start a New YOU!® Cookbook by calling 479-363-6585


Comments


bottom of page