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 sauté 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!