Day two of my vegan adventure has passed, and I must say I feel a little better about my prospects after trying tonight’s soup. Relatively quick for a soup (15 minutes prep, 30 minutes to simmer), it was amazing at how rich and creamy a soup could be without any cream! Nothing but veggies, salt, and water, the soup was a perfectly filling meal that made me forget I wasn’t eating dairy.
Butternut Squash Soup
The Vegan Table by Colleen Patrick-Goudreau
- 1 medium-sized yellow onion, diced large
- 1-inch piece of fresh ginger, minced
- 3 garlic cloves, minced
- 1 large butternut squash, peeled, seeded, and cubed (~2 cups)
- 2-3 medium-sized yellow potatoes, peeled and cubed (match the squash amount)
- 1-2 T. salt to taste
- Pepper to taste
- Cook the onions with oil or water until translucent, 5 minutes. Add ginger and garlic and continue to sauté a few more minutes. Add butternut squash and potatoes.
- Add enough water until the squash is covered and bring to a boil. Cover, and simmer for 30 minutes. Use an immersion blender to process until smooth. Season with salt/pepper and serve.
- The immersion blender is key–it’s amazing how smooth it can make a soup.
- You can buy prepared butternut squash that is already cubed, it will save you time and a dull knife–those things are hard to cut open!
- For those who are not so stressed about keeping this vegan friendly, Chris and I both agree that shredded chicken would add a nice touch, and also some texture to the dish. Leftover rotisserie would work perfectly.
- I served the soup with toasted pita—definitely recommend that!