Nutty Butternut Squash Soup
Nutty Butternut Squash Soup made with Justin's Classic Almond Butter and flavorful spices—served warm and creamy. Perfect for fall!
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Cooking tools:
- Stockpot
- Stove
- Chef's knife
- Cutting board
- Grater
- Measuring spoon
- Measuring cup
- Wooden spoon
- Blender
- Ladle
- Kitchen scale
- Colander
- Peeler
- Saucepan
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 large carrots, diced
- 4 stalks celery, diced
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 2 pounds butternut squash, cubed (about 7 cups)
- 7 cups vegetable broth
- 1 teaspoon Kosher salt
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon freshly grated nutmeg
- 1/2 teaspoon black pepper
- 1/3 cup Justin’s® Classic Almond Butter
- Salt
- pepper
- Fresh thyme (to garnish)
- Coconut milk (to garnish, optional)
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