Spiced Carrot-Butternut Squash Soup with Pine Nut Cream
Pine nut cream perfectly ties the sweetness of the carrots with the leeks and spices in this hearty autumn soup.
NotesThe soup will keep for 3 or 4 days in the refrigerator. Pine nut cream will keep about a week in the refrigerator.
Chef’s Tip: You can use store-bought organic carrot juice and precut butternut squash if you’re in a pinch for time.
NUTRITION NOTE: Carrot juice is high in beta-carotene, a phytonutrient the body converts into vitamin A, a powerful antioxidant responsible for reducing free-radical damage and maintaining eye health, liver function, and bone formation.
Preparation Time2 hr 40 min
Preparation Time - Text2 hours 40 minutes
Total Timeunder 4 hours
Make Ahead RecipeYes
OccasionCasual Dinner Party, Formal Dinner Party
Recipe CourseAppetizer, Main Course
Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Lactose-free, Peanut Free, Raw, Soy Free, Vegan, Vegetarian
Taste and TextureCreamy, Savory, Sweet
Type of DishSoup
- 1 cup (135 g) pine nuts, soaked 2 hours
- ¼ cup (60 ml) water
- 2 tablespoons (30 ml) lemon juice
- ¼ teaspoon sea salt
- Dash of white pepper
- 3 cups (710 ml) fresh carrot juice
- ¾ cup (105 g) cubed butternut squash
- ¼ cup (25 g) sliced leeks
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon fresh thyme
- ¾ teaspoon sea salt
- Pinch of black pepper
- ¾ medium-size avocado
To Make the Cream:
Place all the ingredients into a highpower blender and process until completely smooth.
To Make the Soup:
Place the carrot juice, squash, leeks, pumpkin pie spice, thyme, salt, and pepper into a high-power blender and process until smooth. If you like a warm soup, blend for 2 minutes. Add the avocado and blend again until smooth.
Pour into soup bowls and serve with the pine nut cream.
2011 Quarry Books