Antioxidants are calling, please pick up! This butternut squash soup is the perfect way to keep you and your family healthy this March. Vegan, warming, and hearty, the soup is so flavorful and delicious that it just might become a new favorite dinner recipe. We took this soup to the next level by adding a touch of our Bored-O Blanc grape nectar and the result was absolutely golden!

Blend Used: Bored-O Blanc California Grape Nectar

Tasting Attributes: Our Bored-O Blanc sugar alternative add a touch of sweetness and acidity to balance out the earthy, hearty flavors in the soup  

Why have one pot of gold when you can have two? Our sassy and bright Pot of Gold cocktail pairs perfectly with this golden butternut squash soup, or as we like to call it, “Pot of Gold in a Bowl”. This soup is perfect for the shifting of the seasons from winter to spring, as it’s warm and captures the flavors of both winter and spring! We took this soup to the next level with some Bored-O Blanc California grape nectar to enhance and tie the many delicious ingredients together.

Not only is the butternut squash the main ingredient of this soup, it also has an abundance of health benefits. Squash helps to boost immunity because it is full of nutrients such as vitamin C and magnesium. This vegetable is also an excellent source of dietary fiber and, like our natural sweeteners, has a low glycemic index. The pairing of butternut squash with our Bored-O Blanc grape sugar sweeteners help to keep your blood sugar in check and the combination tastes incredible!

Another reason we love this recipe is because it’s vegetarian (and can easily be made vegan). Taking a break from meat is great for gut and heart health and good for the environment.  According to Brian Kateman of the Reducetarian Movement, reducing meat consumption by at least 10% will help to reduce the harmful effects of climate change. The combinations of flavors in this butternut squash soup are so vibrant that you will not even miss the dairy that is commonly added to a soup recipe. Plus, with healthy ingredients and our healthy sugar alternatives, this soup is free from any guilt!

The Bored-O Blanc blend of our natural sweetener was chosen for this dish because it adds a subtle sweetness to balance the earthy taste from the squash and the juicy notes from the pear. Our Bored-O Blanc sugar substitute adds a unique taste unlike any other sweeteners. It captures the crisp and acidic notes from the sauvignon blanc and semillon wine grapes it is made from. Grape nectar elevates the overall flavor of this healthy soup without the pitfalls that may come from other sweeteners.

With a little help from our grape nectar sugar substitutes, this “Pot of Gold” soup is packed with unique flavor and may become a new favorite. Just another way to stay golden with your health and wellness goals. This soup is a fantastic addition to any #DinnerParty!

Difficulty

Medium

Ingredients (makes 6 servings)

•     1 Tbsp extra virgin olive oil
•     1 small onion, diced
•     2 stalks celery, chopped
•     2 cloves garlic, crushed
•     1 bay leaf
•     1 ripe pear, peeled, quartered and cored
•     2 pounds butternut squash, peeled, seeded and cut into 2-inch chunks
•     1/2 tsp sea salt
•     Freshly ground black pepper, to taste
•     4 c vegetable broth
•     3 Tbsp Bored-O Blanc California Grape Nectar
•     ⅔ c crumbled chevre (omit for a vegan option)
•     1 Tbsp thinly sliced fresh chives, or scallion greens

Preparation

1. Heat oil in a large heavy pot over medium-low. Add onion, celery, garlic, bay leaf, pear, and squash; season with salt and pepper. Cook for 5 minutes or until onions have begun to sweat. Reduce heat to low, cover, and cook, stirring occasionally and reducing heat if needed, until vegetables are soft but not browned and have released their moisture, 45–60 minutes (this will give them deep flavor).
2. Add broth, bring to a boil, and season with salt and pepper. Reduce heat to medium-low heat, add grape nectar.
3. Cook, stirring occasionally, about 10 minutes. Let cool slightly. Remove bay leaf.
4. Purée with an immersion blender until smooth.
5. Divide among 6 bowls and garnish with cheese and chives.
6. Can store in an airtight container in the refrigerator for up to 5 days or 1 month in the freezer.