Butternut Squash and Almond Soup

Yields 6 servings


  • 1 1/2 lb of butternut squash chopped in 1 inch dice

  • 1/2 cup of almonds soaked for about 30min

  • 1 yellow onion chopped

  • 3 tablespoons of Black Mojo(to top on soup)

  • 1/4 cup of olive Oil

  • 4 garlic cloves

  • 3 tbsp. of Greek yogurt or 1/4 cup of coconut milk

  • 1/4 cup of Parmesano Reggiano cheese

  • 1/4 teaspoon of nutmeg

  • 1/2 teaspoon of Kosher salt

  • 4 cups of Chicken Stock (Kitchen basics brand) or water

  • Chopped Parsley to Garnish


  • Preheat oven to 400F

  • Soak almonds for with 1 cup water for 30 min

  • Cut Butternut Squash, in one inch cube, add olive oil and Kosher salt and roast for about 25-30 minutes.

  • On a soup pot and add olive oil and saut√© the onions for about 10 minutes in medium to low heat, you want them to slowly release their sugars, add the garlic and salt cook for another 5 minutes.

  • Add Stock or water and butternut squash, almonds the water they soaked inlet them heat through for about 6-10 minutes and let it cool for a bit before putting it in the blender. (10 minutes)

  • Blend until pureed then add the Greek yogurt or coconut milk and parmesano reggiano cheese and blend again.

  • Ladle soup into to bowls and add 1/2 teaspoon to top the soup and sprinkle with chopped parsley!