Winter Squash Soup w/ Jujubes Recipe

I know I’m not the only one with a Winter Squash on my counter from, well….the Winter. It’s May and time to use the green acorn squash.

We more often see it combined with sage, which is great, however jujubes and ginger give it a more medicinal value. Topped with a cinnamon crisp that also has nutmeg. The combination of ingredients that are seen in medicinal teas are also great in soups.

Author: Kali Star

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Winter Squash Soup w/ Jujubes & Cinnamon Crisp

Jujubes are highly regarded as a medicinal fruit and it pairs well blended in a winter squash soup.

Ingredients

The Soup

• 2 Cups of Cooked Winter Squash
• 6-7 Jujubes (pits removed)
• 3 Cups of Vegetable Broth
• 2 Tbsp. Ginger, chopped or grated
• 1 Cup of Diced Onion
• Orange Rind (about 1/2 an orange)

Cinnamon Crisp

• 1/2 Cup of Avocado Oil
• 1/2 Cup of Macadamia Nuts (chopped)
• 2 Tsp. Ground Cinnamon
• 1/2 Tsp. Nutmeg
• 1 Tsp. Cocoa Powder
• 1/4 Tsp. Cayenne Pepper
• 1 Tbsp. Sesame Seeds

Cashew Nut Cream

• 1 Cup Cashews
• 3/4 Cup of Water

Instructions

The Soup

1. Use any winter squash you have. Slice it in half and scoop the seeds out. Place it face down in a baking dish with about an inch of water. Poke a few holes. Bake it until you can stick a knife in and it's cooked through.
2. Remove the squash from the skin. If you're doing this in advance, you can put it in a glass container and freeze it. Doing it in advance, I'm more likely to make the soup. Less mess later, more fun.
3. Sauté onions and ginger with avocado oil in a pot. Then pour the broth in. Add the squash to a blender, then add the broth.
4. Cut the jujubes carefully so that you don't get pieces of the pit in the soup. Put the jujubes in the blender. Fresh or dry jujubes work fine!
5. Add jujubes and orange rind. Blend the soup until smooth. You can also add a little juice of the orange.
6. Top it off with cashew cream and cinnamon crisp.

Cinnamon Crisp

1. Chop the macadamia nuts, and mix all ingredients in a little container.

The Cashew Cream

1. Soak the cashew overnight.
2. Drain and rinse them. Then add them to a high speed blender along with 3/4 cup of water, and blend until very smooth. Don't let it heat up.

Did you make this recipe?

Tag @earthmatterz on instagram and hashtag it #wintersquashsoup