Wednesday, November 9, 2011

Spiced Butternut Squash Soup

It is soup season at long last. My favorite of all seasons! Time to take out those crock pots, everyone.

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*
* Recipe:
  1. In a large pot, melt the soy butter and add the onions. Cook until translucent.
  2. Next, add the garlic, ginger, and leeks. Stir occasionally for about 10 minutes.
  3. Add the carrot, butternut squash, potatoes, bay leaves, and vegetable broth. Cook for about 30 minutes or until the root vegetables are soft.
  4. Add the spices, wine, and milk. Cook for another 5 minutes.
  5. In batches, puree the soup. Enjoy with a dollop of vegan sour cream.
* Note: For soy butter, I used Earth Balance olive oil based brand. Make sure your white wine is vegan. I used Earth Balance unsweetened soymilk for non-dairy milk. For vegan sour cream, I used Tofutti brand.

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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