Fall!

30 Oct

Ginger Sage Butternut Squash Soup (from Happy Healthy Life)

Makes 6 cups-I halved to 3 cups which serves about 2.

  • 1 cup canned organic pumpkin
  • 4 cups butternut squash cubes (I used half butternut, half acorn squash)
  • 1-inch fresh ginger or 1 Tbsp ginger powder
  • 1/3 cup grade B maple syrup
  • 2 Tbsp vegan buttery spread-I used coconut spread
  • 1/2 tsp pink sea salt
  • 1/4 tsp cinnamon-or more
  • dash of nutmeg

 

  • 4 leaves fresh sage, torn
  • 1/2 cup+ plain almond milk

Bring water and butternut squash to a boil. Add a pinch of salt. Boil until squash is tender, but not falling apart.
Drain the squash and add to a Vitamix or high speed blender. Add in the pumpkin, spices, and all the remaining ingredients. For the almond milk, start with 1/2 cup and keep adding until your soup reaches your desired thickness.
Blend and Serve immediately – warm. Sprinkle cinnamon on top and garnish with sage leaves or pumpkin seeds.

 

Enjoy one of the most beautiful times of the year (:

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