I had some butternut squash I needed to use, so I started blending and seasoning and came up with something I really like. It is similar to another soup I posted a while ago, but this one is really simple. I am also trying to cut back on fats, this one has limited fats, but tastes rich and delicious. I just made it,...
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Ingredients

1 c. peeled, cubed butternut squash

2 peeled, seedless tangerines, I used Clementines

2 T. coconut, I used dehydrated, partially defatted organic

1 T. almonds (probably any nut would work)

2 t. miso, if you aren't a miso fan, add additional salt

2 t. date sugar, or the sweetner you prefer, any would work

pinch each of ginger, cinnamon & cayenne, maybe two pinches of ginger

salt to taste

tiny drizzle of apple cider vinegar

Recipe Directions

This is really easy: throw everything in the blender with about a cup or cup and a half of warm water. Blend until it is perfectly smooth. Add more water to create the desired consistency, I like mine the consistency of a thick cream soup. Taste and adjust seasonings accordingly. I used a combination of warm water and lots of blending to warm the soup. i think there are many embellishments you could add: cilantro or green onions or orange zest or cashew cream, be creative.

Daniefon's Thoughts

By daniefon

I had some butternut squash I needed to use, so I started blending and seasoning and came up with something I really like. It is similar to another soup I posted a while ago, but this one is really simple. I am also trying to cut back on fats, this one has limited fats, but tastes rich and delicious. I just made it, so I will post a picture when I serve it for dinner.

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Comments

Top voted

daniefon

Feb 26, 2011

11 votes
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I am tracking calories right now, so if anyone else wants to know, this soup has 134 calories and 4.5 grams of fat. Not bad considering how filling it is.

donnas

Feb 26, 2011

11 votes
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wondering if anyone knows a sustitute for coconut. My stomach just can't digest it.

daniefon

Feb 26, 2011

9 votes
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For this recipe a little nut milk would substitute for the coconut and some of the water. I don't think it would affect the flavor much. I think you can substitute many things depending on the recipe. In a sweet food, where it is being used to bind wet ingredients, I would think ground oats would work.

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daniefon

Feb 26, 2011

9 votes
+
Vote up!
-
Vote down!

For this recipe a little nut milk would substitute for the coconut and some of the water. I don't think it would affect the flavor much. I think you can substitute many things depending on the recipe. In a sweet food, where it is being used to bind wet ingredients, I would think ground oats would work.

Top Voted

donnas

Feb 26, 2011

11 votes
+
Vote up!
-
Vote down!

wondering if anyone knows a sustitute for coconut. My stomach just can't digest it.

Top Voted

daniefon

Feb 26, 2011

11 votes
+
Vote up!
-
Vote down!

I am tracking calories right now, so if anyone else wants to know, this soup has 134 calories and 4.5 grams of fat. Not bad considering how filling it is.

Top Voted

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