Name: Sweet Butternut Ginger Soup With Maple Cinnamon
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 32 oz vegetable broth; 64 oz of chopped butternut squash (I used 2 -32 oz bags from Trader Joe's); 1 tbsp cinnamon; 1/3 cup maple syrup; 1 can coconut milk; 1/2 tsp nutmeg; 1/2 tsp sea salt; 1/2 tsp red pepper; 1 small slice of fresh ginger (size of a dime); 1/2 red onion (chopped); 2 fresh persimmons (ripe); 2 tbsp fresh pomegranate seeds; 2 tbsp toasted pistachios; Gluten free bread (sliced); 1/4 cup vegan butter; 3 tbsp maple syrup; 2 tbsp cinnamon; 2 tbsp coconut sugar

Jump to Recipe Print Recipe

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.

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!

Sweet Butternut Ginger Soup With Maple Cinnamon

Alkaline Recipes

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

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Course Soup

Cuisine American

Servings -6 servings

Calories 240 kcal

Ingredients

32 oz vegetable broth
64 oz of chopped butternut squash 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 small slice of fresh ginger size of a dime
½ red onion chopped
2 fresh persimmons ripe

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.