Once the autumn has signaled its soon arrival there is nothing more tasteful than a delicious, warm and nutritious soup. This pumpkin soup with optional asparagus or mushrooms meets any taste at any time. It’s perfect for those gradually colder and darker days because they lighten them up with an unforgettable experience.
“It’s still pleasantly warm here in Ibiza but even so, one can sense that the cooler season is just around the corner. For us that means lighting candles and enjoying hot cups of tea. It’s also a perfect time to set new intentions and goals, or to lay the ground work for new habits.
Our intention this fall is to dedicate more time to meditation and to give more space to intuition when it comes to food. Nothing is more nourishing than realizing the inner wisdom that we all have and giving it space to grow. Today we’re sharing a long-time favorite recipe with you because nothing beats the autumn chill like a steaming bowl of delicious soup. This fuss-free recipe makes a hearty and velvety soup plus two optional toppings – asparagus or mushroom.
Cream of Roasted Butternut Squash
4.4 lbs / 2 kg butternut squash (or other pumpkin)
4 garlic cloves
2 1/4 cup / 500 ml vegetable broth
3/4 cup / 200 ml almond milk
4 springs fresh rosemary
4 tablespoons extra virgin olive oil
Salt and pepper to taste”
To read the rest of the article, check it out on the original source over at Foodie Awareness.