Fall Butternut Squash Cinnamon and Ginger Soup

 

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:
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
  1. Let ingredients boil until soft, after ten minutes garlic should be read to add to pot.
  2. Use an immersion blender or vitamix to blend ingredients. Add sea salt to taste.
  3. Garnish with fresh chives

Leave a Reply

Your email address will not be published. Required fields are marked *