Warm up with a bowl of this vegan butternut squash soup.
Creamy squash soup is an autumn staple, but so often it is made with heavy cream. We’ve tinkered around and created a coconut milk twist that provides a lighter, vegan version of the classic. Fresh ginger adds a bit of dynamic spice, and thyme provides that floral earthiness we love. Serve as a Thanksgiving appetizer to round out the menu—your sweet potato pecan pie will be an excellent callback.
This post was last modified on November 17, 2021 9:25 pm