Creamy Butternut Squash Soup With Spicy Serrano Croutons

Creamy Butternut Squash Soup With Spicy Serrano Croutons

Butternut Squash Soup

What an awesome combination the sweet and creamy soup is with crunchy croutons with a little kick! 



2 Medium sized Butternut Squashes

1/2 Small Onion 

2/3 cups Raw Cashews that have been soaked and rinsed 

1 Rib of Celery 

1 Medium Carrot

3 cloves of Garlic

1 tsp of Thyme 

1/2 tsp Ground Sage

2 tsp of Liquid Aminos or Soy Sauce 

5-6 Cups of Water 

2 tsp of @yellowbirdsauce Serrano Condiment 

Salt and Pepper to taste 

Butternut Squash Soup Directions

1. Sauté the onion and garlic until onion is translucent 

2. Add in the peeled and cubed squash, celery, carrot and seasonings and let cook for about 15-20 minutes 

3. Cover with water and let cook on med low for another 25 minutes or until the squash and carrot are tender 

4. Using an immersion blender (or a standard blender), blend the soup until creamy or if you prefer you can leave it a bit chunky

5. Blend the soaked and rinsed cashews with a cup of water and pour into the soup. Mix well adjust seasoning and let simmer for 15 minutes before serving

Spicy Serrano Croutons Directions

1. Croutons were made with a loaf of Multigrain Bread cut into cubes

2. Melt 3 1/2 Tbsps of Vegan butter with 4 tsp of @yellowbirdsauce Serrano Condiment, Salt, Pepper and 1 tsp of Nutritional Yeast 

3. Toss the cubed bread in the butter mixture and spread on a baking sheet

4. Bake at 325 for about 20 minutes or until golden brown