Recipe

This Is My All Time FAVE Fall Soup. 😍⁣

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This is my all time FAVE fall soup. 😍⁣
It’s salty, sweet, and super thicc. ⁣
I used vegan veggie broth and pumpkin seeds for added protein. ⁣

Creamy Butternut Squash Soup⁣

Ingredients:⁣
* 1 tablespoons extra-virgin olive oil⁣
* 1 medium yellow onion, chopped⁣
* ½ teaspoon sea salt⁣
* 1 butternut squash, peeled, seeded, and cubed⁣
* 3 garlic cloves, chopped⁣
* 1 tablespoon chopped fresh sage⁣
* ½ tablespoon minced fresh rosemary⁣
* 1 teaspoon grated fresh ginger⁣
* 3 to 4 cups vegan veggie broth⁣
* Freshly ground black pepper⁣

Topped with: ⁣
Rosemary, pumpkin seeds, and black pepper 😇⁣

Instructions⁣

* Heat the oil in a large pot over medium heat. Add the onion, salt, pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.⁣

* Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of veggie broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.⁣

* Let cool slightly and pour the soup into a blender and blend until smooth. ⁣

*If your soup is too thick, (as if that’s even a thing) add a splash more of broth and blend. Season to taste and serve with rosemary, pumpkin seeds, and sourdough bread.⁣

For the side salad I used mixed greens, sautéed onions, roasted cranberries, and grape tomatoes. The dressing was inspired by @thegreenlife2 and consisted of 1 part olive oil, 2 parts apple cider vinegar, and a splash of apothe cherry. 🍒 ⁣

You already know this recipe is about to be in my fall/winter e-book! ⁣
Oops,🙊 did I say that?.. 🤫