I adapted this recipe from a Bon Appetit on Epicurous. I made this recipe vegan because I wanted to save my last bit of bone broth for later tonight. I also changed up some ingredients based on what I had in the fridge and pantry. I’m very happy with the way it came out, it’s very sweet, savory, and a little bit spicy with all my favorite fall flavors.
Fall Butternut Squash Cinnamon and Ginger Soup
Prep time
Cook time
Total time
Author: Lauren Bolanos
Ingredients
- 3 cups of chopped butternut squash (this is rough estimate as I used what was left in the fridge. Costco and Trader Joes has them pre-chopped)
- 1 tsp of saigon cinnamon (saigon cinnamon is strong tasting, so up amount if desired or using a different variety of cinnamon)
- 3 slices of fresh ginger
- 1 tbsp of coconut sugar
- 2 cloves of garlic
- 2 small red onions (I got these from a farmer's market, 1 red onion from a supermarket would be close in amount)
- a sprinkle of chives
- 2 cups of water (or bone both if paleo)
- sea salt to taste
Instructions
- Let ingredients boil until soft, after ten minutes garlic should be read to add to pot.
- Use an immersion blender or vitamix to blend ingredients. Add sea salt to taste.
- Garnish with fresh chives