ALKALINE CHUNKY BUTTERNUT SQUASH SOUP | THE ELECTRIC CUPBOARD

coconut milk

🥗Healthier: almond milk

💰Cheaper: heavy cream

Almond milk is lower in calories and fat.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Water is a cost-effective base.

Heat a frying pan and a large pot over medium-high heat.

Add 1 tablespoon of olive oil to the frying pan.

Add 8 cups of chopped butternut squash to the frying pan and cook until halfway done.

Add 1 teaspoon of sea salt and 1/4 teaspoon of cayenne pepper to the squash and stir.

In the large pot, add 1 tablespoon of oil and 2 medium onions, cooking until translucent.

Add 1/2 teaspoon of sea salt, a couple of dashes of ginger, and 1/2 teaspoon of onion powder to the onions and stir.

Prepare hemp milk by blending 3 tablespoons of hemp seeds with 1 cup of water, then add enough water to make 2 cups total.

Once the onions are ready, add 4 tablespoons of grapeseed oil and stir in flour until mixed well.

Add the prepared hemp milk to the onion mixture and stir until thickened.

If the mixture is too thick, add more flour gradually, about 1 teaspoon at a time.

Add 1 teaspoon of sea salt, 1 teaspoon of oregano, 1/2 teaspoon of sage, and a dash of clove to the mixture and stir.

Add 2 teaspoons of agave to the mixture and stir until combined.

Transfer the butternut squash to the creamy onion mixture and stir gently to combine.

Add 2 cups of water to the pot and fold in gently to avoid breaking the squash.

Bring the heat up to medium-high and let it cook down.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens