https://www.youtube.com/watch?v=sQGqN9NK8m4&t=164s
Have it at Lunch or Dinner, either time or both, this is a great meal during those cold winter days. A touch of sweetness from the sweet potatoes and a little bite from the ginger, all around great meal.
Recipe:
1 peeled, seeded and cubed butternut squash
2 washed peeled and cubed sweet potatoes
1/4 onion sauteed in vegan butter until soft and transparent
6 C. Veggie Broth
1 Tbs freshly grated ginger
Salt and Pepper to taste
Put sweet potatoes and squash into pot with cooked onions and pour veggie broth in to cover them. Then add the ginger. Cook on medium heat until the cubed squash and potatoes are able to be pierced with a fork. Using an immersion hand blender, blend until smooth. At the end add some French tarragon and serve. To thin out you can use a non-dairy milk of your choice.
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