Lately time has been passing by so quickly. I really can’t believe that Halloween is almost here and then we will be heading towards Thanksgiving… & then Christmas!! Well, I’m glad the holidays are coming up. I am definitely the kind of person that actually enjoys being with family for the holidays. In that sense, the holidays can’t come fast enough. Speaking of holiday gatherings, I made this soup at my family’s last Thanksgiving feast. Need I say, it was a huge hit. I think this soup is perfect for holiday gatherings. The kids loved it, it is easy and can be made rather quickly. If you have a emulsion blender (the stick-like blender you “stir” with, if you will) it is even faster to make this as you wont have to dirty up your food processor to purée. One thing you surely won’t have to wash are the serving bowls – they will be licked clean!
~Butternut Squash Soup~
- 1 large butternut squash
- olive oil (2-3 Tbsp)
- 1 large yellow onion
- 5 cups vegetable broth
- 1/2 tsp dry ginger
- 1/4 tsp cinnamon
- 2 cups soymilk
- 2-3 Tbsp maple syrup
- 1/2 tsp mustard
- 1/2 Tbsp salt
- 1/4 cup arrowroot flour
First, cut the butternut squash in half, de-seed it & lay it flat side down on a baking sheet (I usually cover the baking sheet with tin foil and lightly oil it first). Roast at 400 F for 50-60 minutes until soft. Once it is done, remove the squash from the oven and let it cool while you assemble the rest of the soup.
Saute the onion in 2-3 Tbsp oil in a large stockpot & set aside. Add the broth to the stockpot. (NOTE * If you do not have an emulsion blender, you will want to puree the sautéed onion first in the food processor with about 1-2 cups of broth.) Next, add all the other ingredients (except the squash) to the stockpot.
When the butternut squash is cool enough, scoop the yummy out of the shell. If you are using a food processor, puree the squash before adding it to the stockpot. If you are using an emulsion blender, just plop the butternut squash into the stockpot, & puree away. Heat until ready to serve & ENJOY!
This soup is gluten-free and can be made soy-free as well if you use a different non-dairy milk, such as almond milk. Honestly, I haven’t ever tried it that way, but I’m sure it would be just as delicious! Oh – I almost forgot to tell you – this soup freezes well… and yes, I suppose I have ‘a thing’ for orange soup! 🙂
Your Vegan Neighbor 