Inspired by one of my favorite Bay Area bakeries, this curried butternut squash soup is delicious, gluten free, and vegan! Kenny and I love to discover the best food in the Bay Area. Since we’re paying the “sandal tax” to live in California, we try to explore our surroundings whenever we can.
If you’ve ever been to Monterey, California you know that it’s gorgeous. White sand beaches, crashing blue waves, and beautiful purple blooms that carpet the coastline in Pacific Grove. Even though I’ve been visiting Monterey my entire life, my best experiences have taken place in the last 5 years since I married my best friend.
Kenny plans the most amazing trips for us every weekend. The last 260 weekends since we’ve been married have all been wonderful. We’ve explored the California coast from Point Reyes to Malibu and tested every bakery worth its salt (or yeast).
One of our favorite places is Alta Bakery in Monterey. Every item we’ve tasted (hello buttermilk chocolate cake) is divine! Our most recent trip to Alta Bakery included a vegan, gluten free butternut squash soup that rocked our world! There was also a tasty turkey focaccia sandwich and an amazing pumpkin donut with maple glaze but those are recipes for another day.
The soup was creamy, slightly sweet, and perfectly spiced. I mimicked the subtle flavors of Thai curry that I tasted in the soup and added a bright hit of lime juice. To keep the soup vegan, I soaked raw cashews that blended right in the soup adding heft and creaminess.
This recipe comes really close to the soup we fell in love with in Monterey. If you can’t venture out to the Pacific Ocean, you can still enjoy a taste of Alta with this yummy recipe.