Carotene and Greens

I tried this soup at our last food club and fell in love! I made it tonight with a few adjustments, along with rapini that’s been slow cooked in oil and garlic. Mmm!

  • 1 cup canned organic pumpkin
  • 4 cups butternut squash cubes
  • 1 Tbsp ginger powder (I’d use less next time, maybe 2-3 tsp)
  • 1/3 cup agave
  • 2 Tbsp vegan buttery spread
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • dash of dried sage
  • 1/2 cup+ veg broth

Boil the cubed squash until soft. Blend in a food processor. Add all other ingredients. Return to pot. Heat through. Add other herbs/spices if necessary.

Sorry I was lazy with the photos and presentation…


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