wallop of flavor

“oohs and aahs”

My favorite thing about autumn squash soup is that it requires very little fussing about. Really, squash soup packs such aand satisfaction for the amount of effort you put into it. One spoonful of this velvety concoction usually results in swoons offrom the hungry guests at your table.

Silky, creamy, sweet and slightly savory. Always rustic. And totally healthy. Packed with vitamins A, C and K – fiber, potassium and low in fat. Last year I made a Rustic Triple Squash Soup that I loved, but this week I made this Ginger Sage Butternut Squash Pumpkin Soup that blew my mind. And this recipe is SO easy! You can literally be enjoying soup in under 30 minutes – boom, it’s there. Get my recipe and make it this weekend!..

Fall Soup Bliss. The ginger-sage combo accents the soft squash and pumpkin perfectly. And that golden color? Gorgeous for a dinner party or cozy dinner at home.

I totally fell in love with this soup. Love at first spoonful. I made this stuff around breakfast time and couldn’t stop eating my taste-test spoonful. Twas squash soup for breakfast and lunch (and with dinner) that day.

And unlike lat year’s triple squash soup (roasted preparation), this one was even easier to make because I skipped the roasting process and boiled the squash. I wasn’t sure if I’d get the same flavor from doing this. But the texture was so amazing – that the flavor could be picked up so clearly in each spoonful – so it worked. Make sure your squash is fresh and a rich orange golden color for optimal flavor. I will be making this again for sure!

Ginger Pumpkin Butternut Squash Soup

vegan, makes about 6 cups

1 cup canned organic pumpkin (or use fresh roasted if you have on hand)

4 cups butternut squash cubes

1 Tbsp ginger powder

1/3 cup grade B maple syrup

2 Tbsp vegan buttery spread (add more for a richer, more buttery soup)

1/2 tsp pink sea salt

1/4 tsp cinnamon

4 leaves fresh sage, torn

1/2 cup+ plain soy milk (or other non-dairy milk)

To Make:

1. Add 4 cups of water to a large pot. Bring to boil. Add in butternut squash cubes and a pinch of salt. Boil until squash is tender – but not falling apart.

2. Drain the squash and add to a Vitamix or high speed blender. Add in the pumpkin, spices, and all the remaining ingredients. For the soy, start with 1/2 cup and keep adding until your soup reaches your desired thickness.

3. Blend. Serve immediately – warm. Or you can simmer on the stove until ready to serve. Garnish with fresh sage leaves.