The cooked squash is so creamy on its own that there’s no need for milk or milk alternatives in this vegan soup. Photo by Sara Schober. Serves 6-8 Ingredients 1 (3-pound) butternut squash, peeled 2 tablespoons extra-virgin olive oil 1 medium yellow onion, chopped 1 tablespoon fresh sage, chopped 1 teaspoon fresh rosemary, chopped 2 cloves garlic, minced 1 tablespoon fresh ginger 4 cups vegetable broth Salt and freshly ground black pepper Chopped parsley for garnish Instructio

Tamarind gives this Filipino soup its sweet & sour flavors. It can be served straight or over rice. Additionally, fish sauce can be...

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