We’re all in agreement that there is nothing better than a hot, thick, creamy soup to warm us up as the temperatures outside start to drop. Our recipe for butternut squash soup uses our Maple Sunflower Seed Butter as a dairy-replacement thickener to add protein, iron, and healthy unsaturated fats. You could also use Vanilla Spiced Sunflower Seed Butter for more pumpkin pie flavors or our Watermelon Seed Butter to enhance the vegetal notes and amp up the creaminess. Whichever one you choose, this twist on a classic is sure to be your new fall favorite.
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 large garlic cloves, minced
- 3 tablespoons fresh ginger, minced (about 3 inches)
- 1 small butternut squash, peeled and cubed (roughly 5-6 cups)
- Pinch of red pepper flakes
- Salt and pepper to taste
- 4 cups vegetable broth
- 4 tablespoons 88 Acres Maple Sunflower Seed Butter
In a large stock pot, heat oil over medium-high heat. Add onions, garlic, and ginger and saute until onion is translucent, about 5 minutes.
Add butternut squash, salt, black pepper and red pepper flakes. Stir often for another 5 minutes until squash softens slightly.
Add broth and bring to a boil, stirring to ensure bottom doesn’t burn. Reduce heat to a simmer and allow to cook until squash is fork tender, about 10-15 minutes.
Transfer to a blender or use a hand blender. Add Maple Sunflower Seed Butter and blend until smooth. Taste and adjust for seasoning. Serve topped with toasted seeds, chopped herbs or homemade croutons.