Butternut Squash Ginger Soup

Sweet Butternut Ginger Soup With Maple Cinnamon Toast.  Butternut squash is one of those versatile vegetables that can be either savory, or sweet, but either way, it is delicious.  This soup, spiced up with cinnamon, ginger and nutmeg is smooth and comforting on a cold day, but fancy enough for a holiday spread. 

Including preparation time and cooking in the Instant Pot, your soup is on in less than thirty minutes.  Serve it with maple butter cinnamon toast, and it is almost dessert.  Vegan, gluten free and dairy free.

Equipment

Tools Of The Trade Used In This Recipe:

I made this recipe in the Instant Pot 6 Quart Pressure Cooker. Check out my review of the Instant Pot, and see all the delicious recipes that I have made with this gadget that replaces 9 kitchen tools!

Instructions

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Recipe

Butternut Squash Ginger Soup

Alkaline Recipes

Butternut Squash Ginger Soup--smooth, creamy, vegan, gluten free, dairy free.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Soup

Cuisine American

Servings 4 -6 servings

Calories 240 kcal

Ingredients

  

1x2x3x

• 32 oz vegetable broth
• 64 oz butternut squash chopped, I used 2 -32 oz bags from Trader Joe's
• 1 tablespoon cinnamon
• ⅓ cup maple syrup
• 1 can coconut milk
• ½ teaspoon nutmeg
• ½ teaspoon sea salt
• ½ teaspoon red pepper
• 1 fresh ginger size of a dime
• ½ red onion chopped
• 2 persimmons ripe, fresh

For garnish

• 2 tablespoon fresh pomegranate seeds
• 2 tablespoon toasted pistachios

Maple Cinnamon Butter Toast

• Gluten free bread sliced
• ¼ cup vegan butter
• 3 tablespoon maple syrup
• 2 tablespoon cinnamon
• 2 tablespoon coconut sugar

Instructions

 

Instant Pot Directions

• Add all ingredients to Instant Pot.
• Set to high pressure, 5 minutes.
• When Instant Pot is finished, QR, quick release, pressure.
• After soup cools, blend with small hand blender until smooth.
• Top with pomegranate seeds and toasted pistachios.

Maple Cinnamon Butter Toast

• Mix melted vegan butter and maple syrup. Spread on bread
• Mix cinnamon and coconut sugar.
• Sprinkle on bread
• Toast in toaster oven until slightly toasted.
• Serve with soup.

Stovetop Directions

• If you are not cooking in an Instant Pot, add all ingredients to large soup pot, and bring to a boil. Reduce heat and simmer for 45 minutes. Allow soup to cool, and blend with hand blender. Top with pomegranate seeds and pistachios.

Nutrition

Serving: 1gCalories: 240kcal

Keyword butternut squash ginger soup

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