Creamy Butternut Squash Soup
So delicious on a cold rainy night.
1 med-large butternut squash peeled and cubed, 5 stalks celery roughly chopped
1 yellow onion
3-4 cloves of garlic
1 sweet potato peeled and cubed
1/2 c Perky Original or Pro
1/2 c coconut cream (from a can of full fat coconut milk)
1 c soaked and rinsed cashews
1 1/2 tsp salt
1 tsp black pepper
Sauté onions, garlic and celery to release flavors 2-3 mins then pour them into the clay pot or slow cooker, next sauté butternut squash and sweet potato 2-3 mins, add to celery,garlic, and onions add two 32 oz cartons of veg stock to slow cooker.
Cook on high for two hours until squash and potatos are tender. Pour cashews, coconut cream, and Perky into slow cooker and stir. Grab your high speed blender and carefully ladle the soup into the blender. You may have to do this in 2-3 blending sessions. Your soup is ready. Garnish with lemon tahini and cilantro, lemon and leek maceration.
Cilantro, Lemon and Leek Maceration
Add all of these to your high speed blender, the maceration won’t be totally smooth it will have a little texture.
1/2 c chopped organic cilantro
1/2 c olive oil
1/2 c chopped leeks
2 tbl fresh lemon juice
dash of salt