Recipe

Missys Vegan Butternut Soup Recipe

Add Step-by-Step Photos	Themissiah / All my dishes 9 months, 3 weeks ago 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. Prep:15m Cook:45m Servings:6	Themissiah
	steps colorful orange squash spicy hot vegan vegetarian diverse convertible rich

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Ingredients

2 to 2 1/2 Pounds of Butternut Squash (approximately 1 medium squash) – seeded, peeled and cut into chunks

1 medium onion- chopped

¼ 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

½ teaspoon crushed red pepper

1 ½ teaspoons salt

1-teaspoon curry powder

3-½ cups vegetable broth

1-teaspoon sugar (granulated or brown)

1 ¼ cups soymilk or coconut milk

Directions

Heat the sautéing oil in a large pot over medium heat.

Add onion and cook for 2 minutes, continuously stirring.

Add the garlic and ginger and continue to stir.

Cook the mixture until onion is semi-clear (translucent) – about 3 or 4 minutes.

Add red pepper and bay leaves and cook for another minute.

Stir in salt, squash, and curry powder; cook for about 5-6 more minutes.

Raise the heat to medium-high. Add vegetable stock.

Cover pot and bring to a boil. After it has reached boiling, lower heat and simmer for 15-20 minutes.

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.

Add the soy/coconut milk and continue to cook for another 6-8 minutes.

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.

Reheat, if cooled in last step, and serve. Serving suggestions below.

Serving Suggestions: Serve with a dollop of vegan sour cream or plain vegan yogurt. Sprinkle with chives or dried parsley.

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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Comments

chefmeow 9 months, 3 weeks ago said:
Yum. I love butternut squash and just picked some up at the market last weeend. Going to put them to good use in this recipe. Great post and a high 5.

shandalulu 9 months, 3 weeks ago said:
This sounds great! I love squash in any way, shape, form! You've got my five (:

trigger 9 months, 3 weeks ago said:
The curry and coconut combined with ginger make this wonderful.
Five forks and a big smile :)

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