Do you get sucked into the constant scroll of the screen on your phone? Admittedly, I am a huge scroller and I absolutely hate it. When I limit my screen time I feel so much better. I spend a lot of time in front of my computer during the day that by the time the evening rolls around I am completely tapped out. The weird headache that comes along with too much screen time is a sure sign that I need to go outside and enjoy a good walk and a little nature. Vitamin N everybody…
I have found that turning my phone and computer and whatever TV source(I’m looking at you Netflix) off a couple of hours before bed makes a HUGE difference. It also gives me ample opportunity to read or journal which I aim to do more of anyways (goal is to read all of these books in 2018!). It’s weird though because I have this FOMO right as I turn it off- or I worry that if there is an emergency nobody will be able to get ahold of me which is never the case. Anybody else feel this way?
I find that cooking allows me to remove myself from the constant scrolling. Especially if I am using a cookbook (NOT a recipe from the internet) or just making something up on the go…. although that usually requires some research and inspiration scrolling. sigh. This soup though, this creamy, vegan, paleo, whole 30 compliant soup is everything and when I make it I am phone free the whole time.
It is tough enough to get your greens in during the winter (that winter carb craving is reeeal) but this recipe just makes it so much easier. Feel free to use whatever greens you have on hand to blend in and if you aren’t a fan of the swirl, just mix the greens back into the soup and you will have a completely green soup. Check off the greens category for your meal. Wholesome, easy, soothing and pretty. My kind of recipe.
Tried the recipe? loved it? Rate it and tag #sweetlizzy on Instagram!Print
Green Butternut Squash Soup (Vegan, Paleo)
This creamy vegan soup is the perfect way to get a hearty dose of greens in the winter. One of my favourite basic soups.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Category: Soup
- Method: roasting/blending
- Cuisine: paleo, vegan
1 medium butternut squash, peeled, de-seeded and diced
1 large onion, diced
3-4 medium carrots, diced
4 stalks celery, diced
2 cloves garlic, minced
5 cups broth
1/2 cup cashews, soaked for 4 hours
1/2 tsp coriander
1/2 tsp cumin
1 cup favourite greens (I used baby kale but you can blend up anything you have on hand)
salt and pepper
toasted pepitas and sprouts for serving.
Add the squash, onions, carrots and celery to one or two parchment lined sheet pans. Toss with avocado oil, salt and pepper and roast at 350 C degrees for 30 minutes.
Add a tbsp of oil to a large pot and warm over medium heat. Add the garlic and spices and saute until fragrant. Add the roasted vegetables and the broth and cover for 15-20 minutes.
Transfer the soup to a blender in batches and blend until creamy. Drain and rinse the cashews. Leaving 1-2 cups of soup in the blender and the cashews to the blender and blend on high until creamy. Pour it back into the pot and mix it all together. Season with salt and pepper and a squeeze of lemon juice.
Take 2 cups of soup and add it back into the blender. Add your greens and blend on high until the greens are completely blended in. Add more greens to your liking.
To serve scoop the soup into a bowl and pour a drizzle of the blended greens on top. Swirl. Top with pepitas and sprouts. (You also have the option to add the greens back into your large pot if you don’t care for the swirl action).