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Thick & Creamy Squash, Yam and Ginger Soup
October 7, 2014 Katie Mitton

Thick & Creamy Squash, Yam and Ginger Soup

A comforting fall soup that is made simple by cooking in the crockpot!
  • 1 large organic onion, chopped
  • 1 – 3” piece wakame
  • 4 – 5 organic yams, peeled and chopped
  • 1 tbsp. sea salt
  • 1 medium organic squash, peeled and chopped
  • 2 tbsp. tamari
  • 2 cloves organic garlic, chopped
  • 6 cups water
  • 1 tbsp. chopped organic ginger
  • 1/2 tsp nutmeg
  • 2 cups rice/soy milk blend or cream
  • 2 organic apples, peeled and chopped
  • 1 cup toasted walnuts (optional)

 

Throw everything except the milk and walnuts into the crockpot.  Cook until tender, about 4 hours on HIGH or 6 hours on LOW.  Once tender, puree until smooth.  Add milk and warm until heated through.  Serve with toasted walnuts on top. Option: Place a dab of sour cream on top of soup and then toasted walnuts.

Filed in: dairy free, dinner, gluten free, lunch, Recipes, soup, vegan, vegetarian
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