Ginger Pumpkin Butternut Squash Soup

Name: Ginger Pumpkin Butternut Squash Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 946 milliliters butternut squash cubes; 0 teaspoons cinnamon; 4 leaves fresh sage, torn; 1 Tbsp ginger powder; 79 milliliters grade B maple syrup; 237 milliliters canned organic pumpkin (or use fresh roasted if you have on hand); 1 teaspoons pink sea salt; 118 milliliters plain soy milk (or other non-dairy milk); 2 Tbsps vegan buttery spread (add more for a richer, more buttery soup)

You can never have too many soup recipes, so give Ginger Pumpkin Butternut Squash Soup a try. One serving contains 403 calories, 5g of protein, and 11g of fat. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 2. Head to the store and pick up grade b maple syrup, pink sea salt, pumpkin, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free and vegan diet. It can be enjoyed any time, but it is especially good for Autumn.