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Butternut Soup
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Ingredients (use vegan versions):
- 5 cups baked, peeled butternut squash
- 1/2 cup slivered blanched almonds
- 5 cups water
- 2 teaspoon onion powder
- 1/4 cup sucanat
- 1/2 teaspoon cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cardamom
- 1 tablespoon vegan chicken flavored seasoning
- 1/2 teaspoon salt, optional
Directions:
Combine almonds with 1/2 cup water in blender container. Process until
extremely smooth. Add remaining water, onion powder, sucanat,
cumin, coriander, cardamom and veg chicken flavor, process until smooth. Add squash,
process until smooth. Bring to a boil while stirring, and add more veg chicken flavor
or salt, if needed. Garnish with parsley flakes or a mint leaf.
Serves: 8-10
Preparation time: 1 hour
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