Gluten Free Butternut Squash Soup with Almond Oat Crumble

Great for lunch or an accompaniment to dinner, butternut squash soup has all the comforting flavor needed to warm a cool day. Elevate your bowl by topping it with a gluten-free homemade almond oat crumble made with our Sprouted Rolled Oats, some smooth almond butter, and a hint of cinnamon.

Yield: 4 entrée-sized servings or 6 side servings
Prep time: 10 minutes
Total time: 1.25 hours

Ingredients

Soup:
1 Tbsp olive oil
3/4 cup blanched almonds, soaked overnight
1 small onion, quartered
2 small cloves garlic, peeled
1 butternut squash, split in half
3 cups veggie stock
Salt and pepper to taste

Oat Crumble:
1/3 cup raw almonds, processed until finely chopped
1/3 cup One Degree Organics Sprouted Rolled Oats
1/8 cup smooth almond butter
1 Tbsp coconut sugar
1 Tbsp coconut oil, melted and cooled
Pinch of salt
Pinch cinnamon
Pinch cardamom

Directions

To make the soup, preheat oven to 350 degrees F. Place the squash, onions and garlic on a baking sheet fitted with parchment and toss with olive oil. Bake until the onions start to char slightly. Remove onions and garlic and if needed, continue to cook squash until soft. Cool for 20 minutes before transferring to a blender with remaining soup ingredients. Puree until smooth. Pour into a saucepan and warm through. Adjust seasonings as needed.

To make the crumble, combine all the ingredients in a small bowl and stir until large clumps form. Transfer to a baking sheet fitted with parchment and bake until lightly browned and fragrant, 7–10 minutes.

Ladle soup into bowls and top with crumble. Serve immediately.