Author:Kathy PatalskyModified by:IHHC
1 C. Canned organic pumpkin (or use fresh roasted if you have on hand)
4 C. Butternut squash cubes
1 Tbsp Ginger powder
1/3 C. Maple syrup
2 Tbsp. Dairy free buttery spread or Ghee (add more for a richer, more buttery soup)
1/2 tsp. Pink sea salt
1/4 tsp. Cinnamon
4 Leaves fresh sage, torn
1/2 C. Non-dairy milk-unflavored, unsweetened
1. Add 4 cups of water to a large pot. Bring to boil. Add in butternut squash cubes and a pinch of salt. Boil until squash is tender – but not falling apart.
2. Drain the squash and add to a high speed blender. Add in the pumpkin, spices, and all the remaining ingredients. For the milk, start with 1/2 cup and keep adding until your soup reaches your desired thickness.
3. Blend. Serve immediately – warm. Or you can simmer on the stove until ready to serve. Garnish with fresh sage leaves.