Ready for Thanksgiving yet? I’m not and really do not have a menu yet since we’ll be at a family members house. It will probably be a Trader Joe’s or Tofurky vegan roast with a couple of vegan sides, we’ll see! But it’s kind of nice to not stress about it this year, no crazy planning. Now if I could just convince Leela of that because she’s been looking a little stressed this week.
Perhaps the holiday madness is getting to her. She’s also been a clingy sweetheart, very cuddly and happy to enjoy the warm, quiet fireplace inside.
Last week we got fresh sage leaves and a butternut squash in our farm box and I haven’t worked much with fresh sage, so I decided to try a raw vegan butternut sage soup. This is a hearty and thick soup that will give your blender a good workout! But the texture is thick and creamy, very filling.
Butternut Sage Soup
- 2 cups peeled and chopped butternut squash chunks
- 1/2 cup shelled hemp seeds (or sunflower seeds)
- 4 fresh sage leaves
- 1 clove of garlic
- 1″ think chunk of fresh ginger
- 2 tbsp. of tamari (or soy sauce)
- 1 tbsp. apple cider vinegar
- 1/2 tsp. salt
- 3/4 cup water
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Serve and enjoy. Makes 2 servings.
Leftover butternut chunks are great to store in the fridge for smoothies, perfect blended with vegan protein powder, greens, banana, and a little pumpkin pie seasoning.
The soup didn’t turn out very orange looking, but still had a warming color that looked great topped with smokey pepper seasoning.
The flavor is great, warming, savory, creamy, tangy, and a nice garlic and ginger kick. Perfect light soup to enjoy before the indulgent holidays.