This soup is warm, creamy & super satisfying…it also takes just a few minutes to make! I actually made this recipe by accident by using what I had in the kitchen and it turned out so well that I decided to try it again and measure everything so I could share it with you all. 🙂
Check out my Warm & Creamy Pea Soup for more on how to stay warm & raw in the wintertime! This soup will definitely help since it is warmed to below 118F to keep all the nutrients and enzymes intact for the best digestion and nutrition. It also has a bit of cayenne which is a warming spice, yum! If you are sensitive to spiciness feel free to leave that out. And if you want this soup sweeter, double the carrots.
All The Toppings!
The toppings always make the soup for me, they add texture and crunch and make the presentation beautiful. So many toppings would taste amazing on this soup from sprouts to fresh herbs, chopped tomatoes or peppers, scallions and more! My husband’s favorite combo on this Butternut Squash & Carrot Soup are avocado & hot sauce! He says then it tastes almost like a creamy tortilla soup for him. This time I made it I used fresh cilantro, chopped cherry tomatoes & scallions on top and it was really good. So feel free to get creative.
- 1 cup butternut squash, cubed
- 1 cup zucchini squash, cubed & peeled
- 1 cup tomatoes
- ½ cup carrots
- ½ bell pepper (not green)
- 1 medjool date, pitted
- 1 sundried tomato
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp paprika
- ¼ tsp black pepper
- ⅛ tsp turmeric powder
- ⅛ tsp cayenne (optional)
- 4 tbsp hemp seeds
- 1 tbsp dulse flakes
- 2 cups warm water
- Toppings of your choice! cilantro, tomatoes, scallions, etc.
- Chop your veggies and add them to a high-powered blender.
- Blend until smooth, creamy & warm. For raw stay under 118F.
- Add your toppings and serve while warm. Makes 2 large portions.
If you make this recipe, post a picture to Instagram and tag me @CultivatorKitchen and use the hashtag #cultivatorkitchen so I can see your yummy soup!
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