Ginger Sage Butternut Squash Pumpkin Soup


I adore this soup!

I made this soup for Thanksgiving and it was perfect. I got the recipe from Healthy. Happy. Life.

It is very simple to make and tastes delightful. The combination of flavors are great.

*Makes about 6 cups


1 c. canned pumpkin

4 c. butternut squash cubes

1 tbsp. ginger powder

1/3 c. maple syrup

2 tbsp. Earth Balance

1/2 tsp. sea salt

1/4 tsp. cinnamon

4 leaves fresh sage, torn

1/2 c. non-dairy milk


  1. Add 4 c. of water to a large pot. Bring to boil. Add in butternut squash cubes and a pinch of salt. Boil until squash is tender.

  2. Drain the squash and add to a food processor. Add in the pumpkin, spices and all the remaining ingredients.

  3. Blend. Add more non-dairy milk if desired. Garnish with fresh sage leaves and enjoy!

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