Crispin always asks Chef to make this wintertime warmer! He loves the way the ginger and sage blend with the nuttiness of the squash. But don’t just take Cwispin’s word for it, try it for yourself and your fwends: It’s a dewicious way to show yewww cawr!

INGWEDIENTS 

  • 2 tablespoons EV olive oil, divided

  • 1 large, sweet onion, chopped

  • ½ teaspoon sea salt 

  • 1 medium butternut squash,
    de-seeded and cubed

  • 3 garlic cloves, minced

  • 4 leaves of fresh sage,
    finely sliced

  • 1 tablespoon of fresh thyme

  • ½ teaspoon of cardamom, ground

  • ½ teaspoon of turmeric, ground

  • 1 teaspoon fresh ginger, grated fine

  • 4 cups of vegetable broth 

  • Fresh ground black pepper

  • OPTIONAL
    Vegan yogurt + rustic bread

INSTWUCHSUNS

  1. Heat the olive oil in a large pot over medium heat.

  2. Add the finely chopped onion, salt, turmeric, and several grinds of pepper.

  3. Sauté until soft, about 5-7 minutes.

  4. Add the cubed squash.

  5. Cook until it begins to soften, stirring occasionally, for about 10 minutes.

  6. Add the garlic, sage, cardamom, and ginger.

  7. Stir and cook up to 1 minute, until fragrant.

  8. Add 4 cups of the vegetable broth.

  9. Bring to a boil, cover, and reduce heat to a simmer.

  10. Cook until the squash is tender, about 30-45 minutes.

  11. Let cool slightly and pour the soup into a blender or use an immersion blender in the pot.

  12. Season to taste and serve. Blenjoy!

  • If using a standard blender, work in batches and blend until the soup is smooth.

  • If your soup is too thick, add up to 1 cup more broth and blend.

  • It’s espeshawwy good with crusty bread, a swirl of yogurt, a drizzle of olive oil and a sprinkle of herbs.