Creamy squash soup is a Thanksgiving 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––check out the rest of our vegan Thanksgiving playlist for more.
Find more recipe information at the link below! https://bit.ly/2IHrrPJ
