Butternut Squash Soup and almond butter

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This is one of my favorite pumpkin soup recipes. I usually use butternut squash, pumpkin, but can easily be used as well. Tastes of pumpkins are very different. Think of this recipe as the Foundation for the pumpkin soup, but then try different flavor options as noted at the end.

.25 Cup of water
1 onion
2 teaspoons chopped fresh garlic
4 cups peeled and chopped butternut squash
.5 teaspoon ground cumin
.25 TSP ground coriander
4 cups vegetable broth
.5 Cup of almond butter
2 tablespoons of tomato
1 Tablespoon braggs liquid aminos
.5 teaspoon crushed red pepper
fresh coriander, chopped .25 Cup

Pre-preparations include peeling and chopping the butternut squash, then it is assumed that part has already been completed. Place water in a saucepan. Add the onion and garlic and Cook, stirring often for about 2 minutes.

Add pumpkin, cumin and coriander. Cook, stirring often for another 2-3 minutes.

Add remaining ingredients, except the coriander and bring to a boil. Reduce heat, cover and simmer for about 15 minutes or until the squash is tender, stirring occasionally to make sure that the ingredients are well combined.

Puree in a blender, Vitamix or food processor. Add any additional water that is at a consistency you like. Garnish with coriander before serving.

A common practice with any soup is to make a double batch and freeze it left on for another day.

Options:

I like this very spicy soup recipe, which so often add cayenne pepper, ground black pepper and fresh garlic Habanero sauce oil I have access to very special here locally. Ginger I also add a nice kick in the colder autumn and winter. Experiment with the flavors. Turmeric would be a great addition to this recipe as well.

If you like, add 2 tablespoons of ground chia seeds before mixing for additional fiber and nutrients, Omega 3 fats.

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