Butternut Squash Soup

butternutsquashsoup

I love butternut squash soup. I made this recipe several times last month, and served it to my family when I went home to Chicago over the winter holiday. Everybody loved it. This version adds some beans for a hearty meal. Serve with a large salad and you are set! I adapted a recipe in the book Veganomicon.

I also made it using a squash called Butterkin which tastes like butternut but doesn't have the long neck. It is in the picture above. Peeling the squash is the hardest part of this recipe. Cut the squash in half lengthwise and scoop the seeds out. Then cut it into smaller pieces. Use a vegetable peeler to remove the skin.

HowToCutSquash

Butternut Squash Soup
 
Prep time
Cook/Dehydrate time
Total time
 
Warming and flavorful soup with added beans for a hearty vegan meal with salad.
Author:
Recipe type: Soup
Cuisine: Vegan
Serves: 6-8 servings
Ingredients
  • 2 TBL oil (I used sunflower oil)
  • 1 large yellow onion chopped
  • 1 red bell pepper chopped
  • 2 inch piece of ginger, peeled and chopped fine
  • 4 cloves of garlic
  • 1 tsp salt
  • ½ tsp Chinese five-spice
  • 1 medium butternut squash, peeled, seeded and cut into chunks
  • 2 apples, seeded and cut into chunks
  • 4 cups water or vegetable stock
  • 1-2 cups cooked (or canned) beans. (I used cannellini beans)
  • 1 cup almond or other nut/seed milk
  • ½ tsp black pepper
Instructions
  1. Saute´ the onion and pepper over medium heat until onions are translucent
  2. Add the garlic and ginger and sauté for another minute.
  3. Add the salt and five spice and stir to distribute
  4. Add the squash and the apples and stir.
  5. Add the stock or water.
  6. Bring to a boil
  7. Cover and cook at a medium temperature until the squash is tender.
  8. Puree the soup in your blender or with an immersion blender. If you are using the blender, avoid over filling the blender jar and just pulse it very briefly so that it doesn't burst out the top. You may need to do it in batches. You can go until it is very smooth or leave some small pieces.
  9. Add the beans, almond milk and black pepper and stir
  10. Taste and add more salt or pepper as needed
  11. Cook over low heat until heated through

 

Opt In Image
Say Goodbye To Boring!
Free Ebook Download

I love great food don't you? I've learned how to create delicious, flavor-packed dishes inspired by world cuisines. No boring dishes allowed in my kitchen!

I want to share my secrets with you. Enter your name and email below and get access to my ebook, Unlocking The Secrets To A Flavor Filled Vegan Kitchen.

You'll also get recipe and blog updates by email. Unsubscribe anytime.

(We will never share your email address.)

Ama Opare on EmailAma Opare on InstagramAma Opare on PinterestAma Opare on Twitter
Ama Opare
Lifestyle Coach, CEO at Opare Institute
Supporting you by bringing you flavorful and satisfying vegan and raw vegan recipes, inspiration and online training and one-on-one coaching to help LOVE YOUR VEGAN LIFE! I am an educator and revolutionary who has teamed up with my physician/dietitian husband, Nana Kwaku Opare, MD, MPH, CA, to address the growing health problems in the Afrikan/Black community by building a Nation of Black Vegetarians and Vegans.

Ask A Question...Leave A Comment...Join The Conversation