This creamy and delicious soup is a fall favorite.
1.You will need a butternut squash, onion, salt, curry spice (optional), pumpkin pie spice and vegan broth (I like mushroom). To begin, slice a butternut squash in half down the center vertically, remove the seeds, wash and put face down in a baking pan with about a cup of water in the bottom of it. Bake at 350 degrees for about an hour. (The water in the bottom of the pan steams the squash until soft.)
2. The skin of the squash will be a bit crispy and should come off easily. (This isn't a perfect science, whatever doesn't come off easily just leave.) Cut into chunks. (Before or after removing skin...whatever works for you.) You can continue making soup at this point, or you can put the squash in a sealed container in the refrigerator to wait for you. It will keep a couple of days.
3. Dice a medium onion and cook in a bit of olive oil. When the onion is clear, I like to add the spices to cook in the oil for 15 seconds to really bring out the flavor. No set measurement on the spices. Do it to taste. (For me, a few shakes in the pan for each.)
4. Add the vegan broth and the cubed squash and cook for about 10 minutes--just so the mixture is heated through and the flavors have time to blend.
5. Put the mixture in your blender and blend to a creamy consistency. Garnish with a sprig of rosemary if you have one. Serve and enjoy!
1.You will need a butternut squash, onion, salt, curry spice (optional), pumpkin pie spice and vegan broth (I like mushroom). To begin, slice a butternut squash in half down the center vertically, remove the seeds, wash and put face down in a baking pan with about a cup of water in the bottom of it. Bake at 350 degrees for about an hour. (The water in the bottom of the pan steams the squash until soft.)
2. The skin of the squash will be a bit crispy and should come off easily. (This isn't a perfect science, whatever doesn't come off easily just leave.) Cut into chunks. (Before or after removing skin...whatever works for you.) You can continue making soup at this point, or you can put the squash in a sealed container in the refrigerator to wait for you. It will keep a couple of days.
3. Dice a medium onion and cook in a bit of olive oil. When the onion is clear, I like to add the spices to cook in the oil for 15 seconds to really bring out the flavor. No set measurement on the spices. Do it to taste. (For me, a few shakes in the pan for each.) 
4. Add the vegan broth and the cubed squash and cook for about 10 minutes--just so the mixture is heated through and the flavors have time to blend.
5. Put the mixture in your blender and blend to a creamy consistency. Garnish with a sprig of rosemary if you have one. Serve and enjoy!
1 comments:
That sounds amazing, Cathy! I think I may have to try that one.
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