Butternut Fig Soup


  • 1.5 cups butternut squash, chopped
  • 2 fresh figs, chopped
  • 4 baby carrots, chopped
  • 1/2 teaspoon sea salt
  • 1 teaspoon cinnamon
  • water


Step 1: Steam the butternut squash, and then let it cool for a few minutes.

Step 2: Set aside about 1/4 of the squash chunks and about 1/2 of the fig chunks. Place the rest of the ingredients in a blender, using as much water as necessary until smooth.

Step 3: Add the reserved b-nut squash and figs and blend lightly. Do not overprocess because you want the texture to be slightly chunky.

Step 4: Consume immediately as soup, cold or heated up…

…or leave it in the fridge overnight and drain into a puree the next morning for Pumpkin Pie Carrot Cake overnight oats!

Yields approx. 2 cups of soup.

2 Responses to Butternut Fig Soup

  1. Pingback: Pumpkin Pie Meets Carrot Cake « VEGeneration

  2. Pingback: I <3 Butternut Squash « VEGeneration

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