Vegan-Fall Squash and Pumpkin Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
butternut squash- peeled, chopped into small pieces. pumpkin- peeled, chopped into small pieces.3 small potatoes- peeled, chopped into small pieces.2 small onions, chopped into very small pieces1- 2.5 inch ginger root- peeled and finely choppedfresh sage- choppedcinnamonclovesnutmeglittle bit of chopped garlicbrown sugarwater2 tbsp olive oil
Start with the olive oil in a large stewing pot or soup pot.
low heat.
While it is heating, chop onions.
Add onions, after a minute or so, add some clove.
Chop ginger and sage in the meantime.
Add ginger, half of the chopped sage, and some cinnamon, nutmeg, and more clove.
Allow these to cook, the onions should be opaque, not sauteed.
While this is going on, prepare your squash and pumpkin, and potato. keeping the potato separate.
Add garlic and potato to soup pot. add enough of the water to JUST cover the potato pieces. allow to cook while continuing to chop your squash and pumpkin.
Add brown sugar, squash, pumpkin, water, and more of the sage, leaving just a bit to add to the end.
Allow to simmer for an additional 30-40 minutes. If you have a blender, you can puree this mixture. OR, use a potato masher and mash it up. This achieves a more rustic finish.
enjoy!
makes roughly 8 bowls
ALSO***please feel free to add as much or as little spices/salt, etc. My mom added more brown sugar and my fiance added salt. to each their own!
Number of Servings: 8
Recipe submitted by SparkPeople user RUGBY1212.
low heat.
While it is heating, chop onions.
Add onions, after a minute or so, add some clove.
Chop ginger and sage in the meantime.
Add ginger, half of the chopped sage, and some cinnamon, nutmeg, and more clove.
Allow these to cook, the onions should be opaque, not sauteed.
While this is going on, prepare your squash and pumpkin, and potato. keeping the potato separate.
Add garlic and potato to soup pot. add enough of the water to JUST cover the potato pieces. allow to cook while continuing to chop your squash and pumpkin.
Add brown sugar, squash, pumpkin, water, and more of the sage, leaving just a bit to add to the end.
Allow to simmer for an additional 30-40 minutes. If you have a blender, you can puree this mixture. OR, use a potato masher and mash it up. This achieves a more rustic finish.
enjoy!
makes roughly 8 bowls
ALSO***please feel free to add as much or as little spices/salt, etc. My mom added more brown sugar and my fiance added salt. to each their own!
Number of Servings: 8
Recipe submitted by SparkPeople user RUGBY1212.
Nutritional Info Amount Per Serving
- Calories: 126.4
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 85.3 mg
- Total Carbs: 22.8 g
- Dietary Fiber: 4.8 g
- Protein: 2.3 g
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