Recipe by: Chef Bear
It’s (un) officially Soup Season and there’s no better way to celebrate than to have our own in-house chef create scrumptiously decadent recipes to share with the staff and customers. Our staff was fortunate enough to savor this dessert-like soup, and we are happy to post this recipe from Chef Bear (aka Manny) with everyone so that you can enjoy it too. Stay tuned for more recipes and happy soup making!
Ingredients
2 cans of Pumpkin Pie mix
1 medium-large sweet potato (peeled and cubed)
1 bag of butternut squash cubes 16 oz. (Frozen)
2 tbsp olive oil
1 medium red onion, chopped
2 tsp garlic granules
1 tsp of ground ginger
1 tsp ground cardamom
1 tsp ground cinnamon
1/2 tsp ground cloves
¼-½ cup brown sugar
3 tbsp maple syrup
Pinch of cayenne pepper (optional)
4 cups of vegetable or chicken stock/Vegan
½ cup blended silken tofu (blend with a couple tablespoons of water or soymilk)
Instructions
In a large pot over medium heat, sauté the onion until soft and translucent.
Stir in the ground cardamom, cinnamon, cloves, garlic, ginger, and cayenne (if using). Cook for 30 seconds to awaken the spices.
Add the pumpkin, squash, sweet potato, and the stock to the pot. Bring to a boil, then reduce the heat and simmer for 20 minutes or until the sweet potato and squash are tender.
Stir in the blended tofu, maple syrup, and brown sugar. Simmer 3 minutes. (can be blended smooth with immersion blender if wanted)
Serve. Can be served with French toast sticks or cinnamon bread or Maple & cinnamon toast points.