Missys Vegan Butternut Soup |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a spicy version of butternut squash soup. It is very convertible to a dairy version, if that is needed. It is a very rich soup with options to make it less or more rich. This is one of my favorites and people love it. Ingredients:
2 to 2 1/2 pounds of butternut squash (approximately 1 medium squash) – seeded, peeled and cut into chunks |
1 medium onion- chopped |
1/4 cup olive oil (or other favorite sautéing oil) |
2-3 garlic cloves (depends on preference) |
1 to 2 tablespoons fresh (peeled) or jarred ginger |
3 bay leaves |
1/2 teaspoon crushed red pepper |
1 1/2 teaspoons salt |
1-teaspoon curry powder |
3-1/2 cups vegetable broth |
1-teaspoon sugar (granulated or brown) |
1 1/4 cups soymilk or coconut milk |
Directions:
1. Heat the sautéing oil in a large pot over medium heat.
2. Add onion and cook for 2 minutes, continuously stirring.
3. Add the garlic and ginger and continue to stir.
4. Cook the mixture until onion is semi-clear (translucent) – about 3 or 4 minutes.
5. Add red pepper and bay leaves and cook for another minute.
6. Stir in salt, squash, and curry powder; cook for about 5-6 more minutes.
7. Raise the heat to medium-high. Add vegetable stock.
8. Cover pot and bring to a boil. After it has reached boiling, lower heat and simmer for 15-20 minutes.
9. Check the squash every few minutes to see if it is tender. After squash is tender, add the sugar and cook for another 3 minutes.
10. Add the soy/coconut milk and continue to cook for another 6-8 minutes.
11. Remove the bay leaves, and using a hand blender or an upright blender (let cool a bit if using an upright), puree mixture until it is smooth.
12. Reheat, if cooled in last step, and serve. Serving suggestions below.
13. Serving Suggestions: Serve with a dollop of vegan sour cream or plain vegan yogurt. Sprinkle with chives or dried parsley.
14. Variations: Although Butternut Squash makes this soup fairly rich, you can use Pumpkin, or any other squash, if preferred. Also, coconut milk will add richness to the soup if used.
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