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Mind-blowing taste. Made from plants.

Crave House™ Plant-Based Ground Winter Squash Soup


  • 1 package Crave House™ Plant-based Ground
  • 1 butternut squash, peeled, seeded, diced
  • 3 tablespoons olive oil
  • ½ onion, diced
  • 2 cloves garlic
  • 1 can pumpkin puree
  • 3 cups vegetable broth
  • ¼ cup heavy cream
  • 2 tablespoons brown sugar
  • 1 tablespoon ground ginger
  • ½ teaspoon each, all spice and nutmeg, ground
  • Salt and pepper, to taste
  • Sour cream and roasted pumpkin seeds, for garnish


  1. In pot over medium heat, add 2 tablespoons of olive oil, onions, garlic and butternut squash. Place lid on top and let cook, stirring frequently for 5 minutes. 
  2. Add pumpkin and broth and simmer for 5 more minutes, stirring frequently
  3. Remove from heat and puree in blender until smooth. 
  4. Return pureed soup to pot and add cream, sugar and nutmeg. Adjust seasoning with salt and pepper.
  5. While making the soup, cook ground. In skillet over medium heat, add remaining oil and ground. Evenly sprinkle ginger and all spice over ground. Break up ground with a spatula while cooking to an internal temperature of 165°F. Once cooked, season to taste with salt and pepper.
  6. Serve soup with cooked ground and garnish with sour cream and roasted pumpkin seeds.