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There is nothing that screams Autumn more than this soup. It is the perfect amount of sweet and spicy that will satisfy you enough to skip the Pumpkin spice late at the drive thru. This does the trick for satisfying your fall cravings! Here’s what you need:
3 small honey butternut squashes (regular will do too but the honey ones are SOOOOO naturally sweet and yummy if you can find them), halved and seeds scooped out
2 litres vegetable or chicken broth
2 red onions, diced
2 tsps pumpkin pie spice
2 large carrots
1/4 cup table cream (optional)
1 heading tablespoon of freshly grated tumeric root
1 tablespoon freshly grated ginger
1 tsp sea salt
1 tsp cumin
1 cup of water
tablespoon of plain greek yogurt (optional)
Preheat your oven to 375. In a baking dish, add your cup of water and your squash halves, placing them face down. Cook for about 25-30 minutes depending on the size of the squashes. You’ll know they are ready because you can pierce the skin with a fork easily.
In the meantime, while those are in the oven, in a large soup pot, add your broth, onions carrots, ginger tumeric and spices, and bring to a gentle boil, then reduce your heat.
When your squash is cooked, remove from the oven and cool. Scoop out the flesh and add to your soup, discarding the skin. Carefully use an immersion blender to blend all your vegetables together. Simmer another 30 minutes minimum but soup always improves with time. Add your cream in the last few minutes and stir. Add a dollop of greek yogurt to the top. Serve hot!