Creamy Vegan Butternut Squash Soup with Sweet Potatoes and Red Bell Peppers

Creamy Vegan Butternut Squash Soup with Sweet Potatoes and Red Bell Peppers

Food and fitness blogger Coach Debbie used CalPure™ California Extra Virgin Avocado Oil to create the most delicious, hearty Creamy (vegan!) Butternut Squash Soup with sweet potatoes red bell peppers. 

We've included her recipe below. For a tutorial, check out her blog 

Ingredients

  • 2 tablespoons CalPure™ Extra Virgin Avocado Oil
  • 1 small onion, chopped
  • 1 small red pepper, chopped
  • 2 cloves garlic
  • 1 teaspoon fresh ginger, minced
  • 2 cups butternut squash, cut into 1-inch chunks
  • 1 cup sweet potato, cut into 1-inch chunks
  • 3 cups water
  • 1 15 oz. can white beans (cannellini, great northern, or other) drained and rinsed.
  • ½ cup cashew milk (or other non-dairy milk)
  • salt/pepper
  • crushed red pepper (optional)

Instructions

  1. Heat the extra virgin avocado oil over medium heat.
  2. Cook the onion and red pepper until the onion is soft (about 4 minutes)
  3. Add the garlic, ginger, squash, and sweet potato, and cook until fragrant, about 8 minutes, stirring frequently.
  4. Add the water and bring to a boil.
  5. Add the beans and return to a boil.
  6. Reduce heat and simmer until the squash and sweet potatoes are tender.
  7. Remove from the heat.
  8. If you use a blender:
  9. Blend the soup in two batches. Using a slotted spoon, spoon the squash and sweet potato into the blender. Pour ¼ cup of the cashew milk and about ½ cup of the broth into the blender (be careful, it is hot).
  10. Keep the center piece of the lid off and cover with a dish towel. Blend until smooth, adding more broth if necessary for a creamy texture.
  11. Add salt and pepper to taste.
  12. Pour into a saucepan and blend the other half of the soup.
  13. Add to the saucepan and reheat to a low boil.
  14. Garnish with parsley and crushed red pepper if desired.
  15. If using an immersion blender:
  16. Spoon the sweet potato/squash mixture into another pan using a slotted spoon. Add the cashew milk, 1 cup of broth, and salt and pepper to taste. Blend until smooth and creamy, adding more broth if necessary.
  17. Serve as above.

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