Spiced Butternut Squash Soup
* Prep Time: 10-15 minutes
* Cook Time: 1 hour
* Ingredients:
- 2 tbsp soy butter*
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 tbsp ginger root, minced
- 1 leek, white parts, diced
- 1 carrot, diced
- 2 small to medium butternut squash, peeled, cubed
- 2 russet potatoes, peeled, cubed
- 2 bay leaves
- 6 cups vegetable broth
- salt and pepper, to taste
- 1/4 tsp nutmeg
- 1/4 tsp all spice
- 1/8 tsp ground clove
- 1/8 tsp ground marjoram
- 1/8 tsp ground fennel
- 1/8 tsp cayenne pepper
- 1/2 cup white wine*
- 1 cup non-dairy milk*
- vegan sour cream, to top, to taste*
- In a large pot, melt the soy butter and add the onions. Cook until translucent.
- Next, add the garlic, ginger, and leeks. Stir occasionally for about 10 minutes.
- Add the carrot, butternut squash, potatoes, bay leaves, and vegetable broth. Cook for about 30 minutes or until the root vegetables are soft.
- Add the spices, wine, and milk. Cook for another 5 minutes.
- In batches, puree the soup. Enjoy with a dollop of vegan sour cream.
In the picture, it's not quite as orange-ish as it should have been because I only used one butternut squash, therefore I upped it to two. I also cut the cayenne in this because I found it a bit too spicy for me. The bread in the picture is homemade whole wheat rolls made via this recipe (made vegan, of course).
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