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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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A hearty, delicious, roasted squash soup. Ingredients:
1 medium squash (butternut is lovely) |
3 - 4 cloves garlic |
oil (optional) |
1 litre / 4 cups vegetable stock |
seasonings / spices - your favourites, 1 tablespoon each. i like cardamom, cumin, and nutritional yeast |
water, as needed |
Directions:
1. Preheat oven to 375F
2. Cube squash
3. Place squash and garlic cloves on parchment lined cookie sheets. If desired, sprinkle squash and garlic with oil
4. Roast squash and garlic until soft, and starts to brown
5. While squash is roasting, bring vegetable stock to a simmer and add seasonings / spices
6. Add roasted squash and garlic to vegetable stock and simmer for 15 - 20 minutes
7. Remove from heat. Using a stick blender, blend until smooth. If soup is too thick, add water as needed until desired consistency is reached.
8. Makes 6 to 8 cups of soup
9. Freezes beautifully
10. Serving suggestion: Add a mixture of roasted vegetables and seitan or tofu to up the excellent vegetable and protein quotient.
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