Cold weather reminds us of hearty soup with an aroma of pumpkin pie spice wading through the halls. What a better way to enjoy your snow day than with a thick creamy butternut squash soup
Method:
1 large butternut squash, cubed (6-8 cups) |
2 medium carrots, chopped (2-3 cups) |
1 medium onion, (1 cup) |
3 cups of low sodium vegetable broth |
2 ripe persimmons (optional) |
1/2 to 1 cup of unsweetened soy milk |
1/4 teaspoon of pumpkin pie spice |
1/4 teaspoon of allspice or nutmeg |
1/4 teaspoon of ground cardamom |
1/4 teaspoon of dried oregano |
1/4 teaspoon of freshly ground pepper |
Salt to taste |
For Garnishing: |
Fresh cilantro (optional) |
Fresh or dried chives |
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