Happy Halloween friends!
I am so pleased with myself. A big pat on the back if you will.
Well, I finally made soup!
Michelle and I are not usually soup people, but this soup just may have me become a soup lover. Don’t get me wrong, we do like a nice warm bowl of soup from time to time. Just never really take the time to make soups. Even though after making this soup, I forgot how easy they can be to make!
One thing about us and our soups…we like our soups really thick, almost pudding like just like our protein sludges. Yes some of our ways of eating may seem odd.
Back to soup making.
I got a large butternut squash from Trader Joe’s last week and told myself I was going to make soup out of it! I told myself I was not just going to chop and roast like I normally do, that I was going to do something different with it…like a soup. And folks that’s exactly what I did!
I browsed my kitchen cupboards deciding what flavorings I wanted to add to this soup. You know, to jazz it up.
Fresh ginger and hemp seeds came to mind! Two of my favorites.
I thought the hemp seeds would provide a nice soft nutty flavor and extra creaminess to the soup!
And for the ginger part, well that is easy. Michelle and I love finding any excuse to use fresh ginger.
Now you can add more or less fresh ginger to the soup, all depends how much ginger you like. For Michelle and I, we are not the normal so we tend to add a lot of ginger to things. We love the flavor as well as love how it jump starts our metabolism and helps with digestion!
Keep in mind with this soup recipe…you can add more or less liquid to reach your desired thickness. Like I mentioned earlier, I like my soups thick and hearty. So I did not do that much liquid, which I used water. If you want even more flavor and creaminess try coconut milk, almond or hemp seed milk; could also use veggie broth. I like water so I used water Plus I thought from the butternut squash to the hemp seeds it was creamy enough. Please adjust to your tastebuds.
Also for a little extra flavor I added in some cinnamon and allspice. I felt they helped complete the soup. I added a pear for some natural sweetness, you can use apples if you prefer.
In addition, topping your bowl of soup with more hemp seeds and a little coconut oil is a nice touch!
I tried my best to keep this soup’s ingredient list simple. And wanted the soup to be easy to make, which is was!
Purelytwins recipe: Roasted butternut squash pear ginger hemp seed soup
makes: 5-6 cups soup (depending on how much liquid you add)
- 1 large butternut squash, peeled and chopped (about 4 cups chopped and roasted)
- 1 medium leek, sauted
- 1-2 inches fresh ginger, peeled
- 1/2 teaspoon sea salt
- 1 pear, sauted (I used D’Anjou pear)
- 1/2 cup hemp seeds
- 2-3 cups liquid of choice (water, veggie stock, or coconut milk, hemp seed milk, or almond milk)
- 1 teaspoon cinnamon
- 1/4 teaspoon all spice (or can do 1/8 tsp cloves and 1/4 tsp nutmeg)
- coconut oil for roasted squash and sauteing leek and pear
This soup is perfect for warming up the insides on these chilly fall days. Enjoy!
May my soup making adventures continue…
Twins question: Do you like making soups? What is your favorite soup? Any other fresh ginger fans out there?
Here are some more great easy Halloween sweet treats that are favorites of ours in addition to our Halloween cupcakes:
Hope everyone has a wonderful and safe Halloween!
Trick or Treat from the purelytwins