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Autumn Squash Recipes by Seedz Cafe

VEGAN PUMPKIN SOUP
Ingredients:
2 tablespoons extra-virgin olive oil
1 cup chopped yellow onion
1 cup chopped celery
1 tablespoon minced garlic
1 teaspoon ground turmeric
1 teaspoon ground cumin
½ teaspoon ground ginger
½ teaspoon ground pepper
1 (15 ounce) can unseasoned pumpkin puree
3 cups reduced-sodium vegetable broth
½ teaspoon salt
¾ cup coarsely chopped unsalted roasted cashews, divided
¼ cup chopped scallions
½ teaspoon smoked paprika

Directions:
Step 1: Heat oil in a large saucepan over medium-high heat. Add onion and celery; cook, stirring occasionally, until softened, about 7 minutes. Add garlic, turmeric, cumin, ginger and pepper; cook, stirring constantly, until fragrant, about 1 minute. Add pumpkin, broth, salt and 1/2 cup cashews. Bring to a boil over high heat. Reduce heat to medium-low to maintain a simmer; cover and simmer until the vegetables are tender and the cashews are soft, about 15 minutes.

Step 2: Pour the soup into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 30 seconds (use caution when blending hot liquids). (Alternatively, process the soup in the pot using an immersion blender on high speed for 1 to 2 minutes.) Ladle the soup evenly into 4 bowls); sprinkle with scallions, paprika and the remaining 1/4 cup cashews.

VEGAN BUTTERNUT SQUASH SOUP
Ingredients:
2 tablespoons avocado oil
1 cup chopped onion
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons Thai curry paste
4 cups low-sodium vegetable broth
1 small butternut squash (about 2 pounds), peeled and
cubed (about 5 cups)
½ teaspoon salt
1 (14 ounce) can coconut milk
1 tablespoon lime juice, plus lime wedges for serving
Chopped fresh cilantro for garnish

Directions:
Step 1: Heat oil in a large saucepan over medium heat. Add onion, garlic and ginger; cook, stirring, until starting to soften, about 3 minutes. Add curry paste and cook for another minute. Add broth, squash and salt; bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until the squash is tender, 20 to 25 minutes. Stir in coconut milk and lime juice and cook until heated through, 1 to 2 minutes more. Remove from heat.

Step 2: Puree the soup in the pot using an immersion blender or in batches in a blender. (Use caution when blending hot liquids.) Serve garnished with cilantro and a squeeze of lime, if desired.

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