My grandpa loved this soup. It's one of the few things I can remember making for him that he loved. The other is my lemon lavender cheesecake- that he adored. It's so heartbreaking how we have these people in our lives & we share memories with them, we cook for them (that's how I love people the best) and then one day they're gone. And for the life of me I can't remember certain things like which of the foods I cooked for him that he loved the most. I only remember those two... So for now I hold on to these things, these memories. I know it's so cliche but find out the details while you still can because when someone is gone, they're gone. And it can happen just like that...and you can be clinging to winter squash & apple soup and lemon lavender cheesecake, wishing for more.
I know, Gai means chicken and so you can't veganize this. Well, it happened, thanks to the genuineness that is Minimalist Baker. This soup is just as I remember it being, flavors rich with ginger, lemongrass and coconut with an added sweetness from roasted butternut squash. With the cool weather rolling in, this is just perfect for a chilly night!
These butternut squash rounds are crazy easily and delicious, they're dressed with a super yummy tangy and sweet ginger-balsamic reduction. You can lay these beauties over a bed of baby greens or some tri-colored quinoa for something a little more substantial.
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