Monthly Archives: September 2020

Delicious vegetable cream soup

1 Butternut squash

2 small Acorn squash

2 medium yellow onions

2 medium tomatillos

2 c unsweetened almond milk

Optional

2 cloves garlic

1 c fresh basil

1/2 tsp cumin

1/2 tsp salt

1/2 tsp pepper

1. Cut all vegetables into chunks so they will all fit in your stock pot. Remove the seeds from the squash, if you wish, although I prefer to do it after boiling, it’s easier.

2. Pour just enough water in the pot to cover the vegetables.

3. Bring it to a boil on high heat and continue boiling for 30 minutes.

4. Remove the vegetables from the water using a colander and let them cool.

5. Using an Ice cream scoop or other spoon, scoop the boiled squash from the skin into a large blender. Add the onions and tomatillos.

6. Add almond milk

7. Blend until smooth. Serve and enjoy!