{"id":1677,"date":"2016-12-22T23:15:13","date_gmt":"2016-12-22T23:15:13","guid":{"rendered":"http:\/\/seattledietitian.com\/blog\/?p=1677"},"modified":"2016-12-22T23:15:13","modified_gmt":"2016-12-22T23:15:13","slug":"vegan-winter-squash-soup","status":"publish","type":"post","link":"https:\/\/seattledietitian.com\/blog\/vegan-winter-squash-soup\/","title":{"rendered":"Vegan Winter Squash Soup"},"content":{"rendered":"<p>Here is a quick and easy recipe for the holidays.<\/p>\n<p>I saut\u00e9ed 2 tsp chopped ginger in a little coconut oil, then added 1 cup veggie broth, 1\/2 cup lite coconut milk and about 1 cup winter squash that I had oven roasted with sea salt, cinnamon and cumin. I heated the soup and added a little extra cinnamon and cumin (I thought about adding a little curry powder, but it already tasted really good). Then I used an immersion blender to blend up the winter squash and make it thick. Next, for more texture, I added about 1\/4 cup additional chunks of the roasted winter squash that I had reserved. The topping is a homemade trail mix that I make from organic nuts and such, but you could use any combo that you like. Mine is organic pumpkin seeds, sunflower seeds, almonds, walnuts, currants and unsweetened coconut.<\/p>\n<p>I used kabocha squash, but this is also delicious with pumpkin or butternut squash.<\/p>\n<p><a href=\"http:\/\/seattledietitian.com\/blog\/wp-content\/uploads\/2016\/12\/img_5428.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/seattledietitian.com\/blog\/wp-content\/uploads\/2016\/12\/img_5428.jpg\" alt=\"\" width=\"2448\" height=\"3264\" class=\"alignnone size-full wp-image-1675\" srcset=\"https:\/\/seattledietitian.com\/blog\/wp-content\/uploads\/2016\/12\/img_5428.jpg 2448w, https:\/\/seattledietitian.com\/blog\/wp-content\/uploads\/2016\/12\/img_5428-225x300.jpg 225w, https:\/\/seattledietitian.com\/blog\/wp-content\/uploads\/2016\/12\/img_5428-768x1024.jpg 768w\" sizes=\"auto, (max-width: 2448px) 100vw, 2448px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Here is a quick and easy recipe for the holidays. I saut\u00e9ed 2 tsp chopped ginger in a little coconut oil, then added 1 cup veggie broth, 1\/2 cup lite coconut milk and about 1 cup winter squash that I had oven roasted with sea salt, cinnamon and cumin. I heated the soup and added [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1677","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/seattledietitian.com\/blog\/wp-json\/wp\/v2\/posts\/1677","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/seattledietitian.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/seattledietitian.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/seattledietitian.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/seattledietitian.com\/blog\/wp-json\/wp\/v2\/comments?post=1677"}],"version-history":[{"count":1,"href":"https:\/\/seattledietitian.com\/blog\/wp-json\/wp\/v2\/posts\/1677\/revisions"}],"predecessor-version":[{"id":1678,"href":"https:\/\/seattledietitian.com\/blog\/wp-json\/wp\/v2\/posts\/1677\/revisions\/1678"}],"wp:attachment":[{"href":"https:\/\/seattledietitian.com\/blog\/wp-json\/wp\/v2\/media?parent=1677"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/seattledietitian.com\/blog\/wp-json\/wp\/v2\/categories?post=1677"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/seattledietitian.com\/blog\/wp-json\/wp\/v2\/tags?post=1677"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}