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WALNUT & SQUASH SOUP


Truth be told, the day I made this soup I had other plans entirely. I was making breakfast. A soup was the last thing on my mind until I overcooked the zucchini for a planned egg scramble. Whoopsie!

Also, I know the recipe states squash. You can use that too. Heck, try any squash. I really think they'll all work.

With my overcooked zucchini staring back at me with sadness, I decided to throw it in our blender. I added some water, whole walnuts, garlic, nutritional yeast, salt and pepper. Pressed the button and in about 30 seconds I had a wonderful "breakfast porridge." Wink wink. ;)

You bet we enjoyed this deliciousness for breakfast and I think this would make a lovely winter meal to warm up at the beginning of your day. The walnuts add a nice creaminess, very similar in texture to a cream of potato or a gazpacho soup.

Feel free to experiment with different squash. I'm sure a butternut would be AMAZING!

I finished off each bowl with a drizzle of our Cold Pressed Organic Walnut Oil. I put that stuff on everything, really.


Serving size: 2

Serve: Hot or Cold


INGREDIENTS:

1 Large Zucchini - cubed

1 C. Raw Organic Walnuts

3 C. Vegetable Broth or Water - just season a little more if using water

2 Cloves of Garlic

2 oz Nutritional Yeast

Olive Oil

Salt & Pepper to taste

Cold Pressed Organic Walnut Oil - or any of your favorite finishing oils you have on hand


DIRECTIONS:

Sautee, or roast, zucchini with olive oil, salt/pepper - cook until tender. Once cooked, add to the blender and pour in water or vegetable broth, garlic cloves, nutritional yeast, and more salt/pepper. Blend until creamy.

If you prefer to cook your garlic, add to your zucchini when cooking.

You can also add a few more walnuts after blending for a chunkier version. Just place them in at the end and give a quick spin.

Season to taste, pour into a bowl and drizzle with any oil of your choice.

Enjoy!