Gourd season is in full swing, and though it becomes a bit cliché, I don’t think there’s anything better than roasted butternut squash on a gloriously crisp fall day. We’ve FINALLY started to get some cooler weather in Northern California, and this soup was the perfect way to celebrate.
This recipe was developed for The Ginger People to kick of a new partnership with their brand. I’m thrilled to stand behind a company with ethical farming practices and quality ingredients, and it’s easy to support eating ginger, as the health benefits are seemingly endless.
This soup uses a base of roasted butternut squash to capture some caramelly flavors, chickpeas add a bit of protein, ginger brings a burst of tangy-sweetness, which is balanced by a hint of coconut. BUT, my favorite part of this soup is the toppings; they are not to be missed. Chili roasted pepitas, cumin spiced yogurt, and diced avocado add more layers of flavor and texture and add a beautiful appearance.
We ate this soup for a few happy days. With some of the leftovers, I blended in a bit miso paste, which I highly recommend trying…
Check out my article for The Ginger People here and the recipe here! Enjoy!