Recipes and Photography by Ginny Williams
Comforting Oven-Roasted Butternut Squash Soup
with Chives & Cashew Cream
(makes about 4 large bowls)
1 butternut squash, halved and seeded
extra virgin olive oil
½ cup shallot, chopped (about 1 shallot)
½ tsp salt
2 tsp minced garlic
1 tsp maple syrup or agave nectar
1/8 tsp nutmeg
1/8 tsp cinnamon
1/8 tsp ginger
freshly ground black pepper, to taste
4 cups vegetable broth
cashew cream (simple recipe below)
1. To make the butternut squash: Preheat oven to 425° and line a baking sheet with parchment paper. Lightly drizzle each half with 1 tsp olive oil and rub it all over using a basting brush. Sprinkle with salt and freshly ground pepper. Flip over so the flesh is facing down. Roast for 45 minutes until nice and caramelized. Let it cool, then spoon out the butternut squash into a large bowl, discarding the skins.
2. In a small skillet, heat 1 tsp olive oil. Add the shallot and ½ tsp salt and stir for 2–3 minutes until it becomes soft and golden brown. Add the garlic and stir for a few more seconds. Remove from heat.
3. In a high-speed blender, add the cooked shallot and garlic, butternut squash, maple syrup, nutmeg, cinnamon, ginger, and a little black pepper. Pour in the vegetable broth. Blend until well mixed and creamy.
4. Transfer soup mixture to a large soup pot and warm for 3–5 minutes on medium heat, stirring often. Taste and adjust seasonings as necessary.
5. To make the cashew cream: In a mini food processor or high speed blender, blend ¼ cup water with ¼ cup raw unsalted cashews until nice and creamy (about 1–2 minutes). You can store the leftover cashew cream in an airtight container. It’s great in coffee, too!
6. Transfer soup to serving bowls and top with chopped chives and a cashew cream swirl. Serve immediately!
Pumpkin Spice Muffins
(yield: 9 muffins)
1 cup coconut sugar or packed brown sugar
¾ cup pumpkin puree
½ cup unsweetened almond milk
½ cup unsweetened applesauce
¼ cup coconut oil, melted
1 ¾ cup all-purpose flour
1 Tbsp baking powder
2 tsp cinnamon
½ tsp nutmeg
½ tsp ginger
Optional toppings: chopped pistachios, pecans, and/or walnuts
1. Preheat oven to 375°.
2. In a large bowl, whisk together the sugar, pumpkin puree, milk, applesauce, and oil.
3. In a separate large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and ginger.
4. Pour the wet ingredients into the dry ingredients and stir well until all of the flour is no longer visible and it is well combined.
5. Line a muffin tray with 9 paper liners. Using a 1/3 or ¼ cup measuring cup, pour the batter into each muffin cup, filling it to the top.
6. Sprinkle chopped pistachios, pecans, and/or walnuts on top, if desired.
7. Bake for 20 minutes; remove from oven and let cool in tray for 10 minutes, then transfer to a wire rack to finish cooling.