Tools you will need: handheld food processor, sauce pot
1 veggie broth
1-2 butternut squashes peeled and de seeded (roughly chopped)
2 apples peeled deseeded and roughly chopped
1 large sweet onion roughly chopped
1/2 tsp pumpkin pie seasoning
1/2 tsp powdered ginger
A dash of Salt and white pepper
Put broth, butternut, onion, apples in a large sauce pot or dutch oven.
Bring to a boil and boil for 15 minutes or until butternut is soft and you can cut easily. Take your handheld food processor and purée. Next, add the seasoning.
Taste and make sure it’s got enough salt, and flavor. Then you’re finished! I like to garnish it with some crispy fried sage or some chopped spiced pecans or even pumpkin seeds.. you choose! A little crunch just gives it a little more complex texture.
Healthy, vegan, creamy textured butternut squash soup.
A crowd favorite at Dive if you don’t feel like making it, we will!