Fall Bliss Butternut Squash Soup

2015 butternut sq soupThis is a new and improved recipe from a couple of years ago. It’s very easy and absolutely delicious. As always, use all organic ingredients if possible. It makes a huge impact on your health over time.


1 large or 2 medium butternut squash

1 box or can of organic pumpkin puree (not pie filling)

2 medium onions

4 cups of vegetable broth

½ cup of cashews soaked for a couple of hours if possible, but not completely necessary

½ to 1 cup of oat milk or nut milk (make sure it does not contain carrageenan, a known gut disruptor)oat milk

2 tsp kosher salt

1 tsp pepper

¼ tsp of nutmeg


pot of soupPeel and chop butternut squash into chunks. Chop onions and sauté in a bit of water and cook until translucent. Add squash, pumpkin, broth, cashews, salt, pepper and nutmeg. Cover and cook over medium low for about 30 minutes until squash is tender.

Use an emersion blender to puree all ingredients in the pot. If you do not have an emersion hand blender, use a blender, food mill or food processor. When everything is smooth, add a half to a full cup of oat or nut milk to your taste and stir. Taste and add more seasonings if need be.

Serve with toasted pumpkin seeds.



Author: Lauren

Plant-based educator and speaker

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