Butternut Squash Ginger Soup
Butternut Squash Ginger Soup--smooth, creamy, vegan, gluten free, dairy free.
Servings 4 -6 servings
Calories 240kcal
Ingredients
- 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.
