Creamy Butternut Squash Soup

January 22, 2012  |  Uncategorized  |  Share

I’m always searching for ways to make creamy soup without any dairy. The macadamia nuts work beautifully to create a creamy texture and taste.

This recipe is fun and inspired by the orange color of fall harvest, perfect for a warming winter treat.
Bake 1 medium or 2 small butternut squash until soft.

Scoop out contents discarding seeds and set in a bowl to cool.

In a blender combine:

Cooked butternut squash

1 T coconut butter or regular butter

2 ripe fuyu persimmons (or 1 apple)

6 whole macadamia nuts

Juice of 1/2 orange

4-5 cups water


Pour contents into a pot and warm, seasoning with salt to taste.

Garnish with either cinnamon for kids or any kind of spicy pepper like ceyanne or chipotle for parents.


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