Vegan-Fall Squash and Pumpkin Soup
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Vegan-Fall Squash and Pumpkin Soup calories by ingredient
Introduction
I didn't have a blender, so I had to hand mash my soup, turned out great! I didn't have a blender, so I had to hand mash my soup, turned out great!Number of Servings: 8
Ingredients
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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 pieces
1- 2.5 inch ginger root- peeled and finely chopped
fresh sage- chopped
cinnamon
cloves
nutmeg
little bit of chopped garlic
brown sugar
water
2 tbsp olive oil
Directions
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.
Member Ratings For This Recipe
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