“Soup is a lot like a family. Each ingredient enhances the others, each batch has its own characteristics; and it needs time to simmer to reach full flavor.”
~Marge Kennedy~
Soup is a wonderful idea!
This is currently my absolute favorite fall soup recipe! It is a wonderful butternut squash soup recipe that will certainly satisfy those wanting a sweet or savory soup dish. Perfect for fall gatherings or, as it was introduced to me, a great addition to your Thanksgiving dinner.
This recipe was originally adapted from a recipe from goodhousekeeping.com by Ina Garten. See original recipe here. This adapted recipe is perfect for those who are vegan or have strict dietary restrictions due to food allergies or sensitivities….like me!
~Recipe & Directions~
Ingredients:
2 TBSP Vegan Butter
1 TBSP Olive Oil
Chopped Onion 1.5
Pounds Butternut Squash (Fresh or Frozen)
3 Cups Vegetable Broth
1 Can Pumpkin Puree
Salt
Black Pepper (I prefer McCormick’s Cracked Pepper)
1 Cup Coconut Cream or Coconut Milk
Directions:
-In a sauce-pot, heat butter and oil on medium-low heat. Add onions and cook 10 minutes or so until soft and translucent.
-Add to pot: butternut squash, vegetable stock pumpkin puree, tablespoon of salt, tablespoon of pepper, heat until boiling.
-Cover and simmer for about 20 minutes. Stir occasionally.
-Use hand blender to blend mixture until smooth.
-Mix in coconut cream or coconut milk.
-Serve.
~Cook With Me Video~
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