Ginger Maple Butternut Squash Soup

Ginger Maple Butternut Squash Soup
vegan, gluten free, dairy free

This creamy slightly sweet soup with a hint of ginger is perfect for chilly fall and winter days.

Ingredients
1 20 oz. package of peeled and cut butternut squash
1 peeled and sliced carrot
2 C. vegetable broth (we use organic, low sodium, no added MSG broth)
1/2 tsp. Richard’s Famous Garlic Salt (or to taste)
1 tsp. paprika
1/4 tsp. freeze-dried ginger (found in a jar among herbs or spices in the store) or peeled, minced fresh ginger
1 tsp. onion powder
1 C. plain almond milk
2 tsp. apple cider vinegar
2-3 T. pure maple syrup

Directions
Put first seven ingredients in a deep sauce pan. Bring to boil, then loosely cover and turn heat to medium or medium low.
Cook until the squash and carrot are soft, about 20-25 minutes. Use an immersion bender to blend the soup until smooth, or alternatively, let the soup cool and transfer to a blender or food processor and blend until smooth; return to pan. Add last three ingredients, whisk together and warm the soup to serving temperature. (use more or less maple syrup to taste)
Garnish with chopped arugula, pumpkin seeds and sunflower seeds, if desired.
Note: If you don’t have a blender, add the almond milk and maple syrup then whisk the soup. It may not be as smooth, but still delicious.