Spiced Carrot-Butternut Squash Soup with Pine Nut Cream Recipe

Name: Spiced Carrot-Butternut Squash Soup with Pine Nut Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (135 g) pine nuts, soaked 2 hours; 1/4 cup (60 ml) water; 2 tablespoons (30 ml) lemon juice; 1/4 teaspoon sea salt; Dash of white pepper; 3 cups (710 ml) fresh carrot juice; 3/4 cup (105 g) cubed butternut squash; 1/4 cup (25 g) sliced leeks; 1 1/2 teaspoons pumpkin pie spice; 1 teaspoon fresh thyme; 3/4 teaspoon sea salt; Pinch of black pepper; 3/4 medium-size avocado

Servings: persons

1 cup (135 g) pine nuts, soaked 2 hours
1/4 cup (60 ml) water
2 tablespoons (30 ml) lemon juice
1/4 teaspoon sea salt
Dash of white pepper
3 cups (710 ml) fresh carrot juice
3/4 cup (105 g) cubed butternut squash
1/4 cup (25 g) sliced leeks
1 1/2 teaspoons pumpkin pie spice
1 teaspoon fresh thyme
3/4 teaspoon sea salt
Pinch of black pepper
3/4 medium-size avocado

1
To Make the Cream:
2
Place all the ingredients into a highpower blender and process until completely smooth.
3
To Make the Soup:
4
Place the carrot juice, squash, leeks, pumpkin pie spice, thyme, salt, and pepper into a high-power blender and process until smooth.
5
If you like a warm soup, blend for 2 minutes.
6
Add the avocado and blend again until smooth.
7
Pour into soup bowls and serve with the pine nut cream.

786

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup (135 g) pine nuts, soaked 2 hours, 1/4 cup (60 ml) water, 2 tablespoons (30 ml) lemon juice, 1/4 teaspoon sea salt, and more.

Yes, Spiced Carrot-Butternut Squash Soup with Pine Nut Cream falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spiced Carrot-Butternut Squash Soup with Pine Nut Cream

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