GINGER-SAGE BUTTERNUT SQUASH SOUP

with FRESH AUTUMN SALAD

During the fall season, there is nothing as comforting as a bowl of warm butternut squash soup. This dairy-free bowl of nourishment is puréed to a velvety creaminess that rivals any popular cream soup. It’s bright, vibrant color will definitely ward off those nasty pre-winter blues. Serve with Fresh Autumn Salad and you have yourself a hearty and satisfying meal for lunch or a light dinner.

Ingredients

4 cups water
1 small butternut squash, peeled and chopped (or 2 cups purée)
1 apple, cored and chopped
2 carrots, chopped
3 celery, chopped
1/2 medium onion, chopped (about 1/2 cup)
2 tsp dried sage
1 tsp ground ginger (or 1/2″ chunk fresh)
1.5 tsp sea salt
1/2 cup fresh almond milk (recipe here) or any other plant milk

*add milk after removing soup from heat

Directions

Place all ingredients in medium saucepan and bring to boil, lower heat and simmer 40 minutes. Turn heat off, let cool for 5 minutes. Pour into blender, add 1/2 cup almond milk, and blend until creamy. Pour back into saucepan until ready to serve. Store leftovers in a sealed glass container in the fridge for up to 5 days. If it lasts that long. To reheat, use low/med heat.

FRESH AUTUMN SALAD

2 medium carrots, julienne
2 green apples, julienne
1 small yellow beet, julienne
2 cups shredded romaine lettuce
1 tbs lemon juice
2 tbs dried cranberries
1 tbs crushed walnuts

Directions

Place all ingredients into a large salad bowl and mix well to cover the vegetables in lemon juice. Plate your salad and finish with Creamy Dill Dressing.

*Use a mandoline to quickly and easily julienne your veggies to create a delicate mouth feel to your salad. You can also just use a handheld shredder.

CREAMY DILL DRESSING

Makes about 5 servings

3/4 cup water
1/2 cup cashews (best soaked at least 4 hr)
1 tbs lemon juice
1 tsp dried dill
1/2 tsp sea salt

Blend all ingredients in a high-speed blender until creamy. Store leftovers in a sealed glass container in the fridge for up to 5 days.

*if using commercial plant-based milk in the soup, it will lower the fat/protein/calories due to processing