Spiced Butternut Squash Soup
Prep time: 15 minutes | Cook time: 30 minutes | Total time: 45 minutes
Ingredients:
2 tablespoons of coconut oil
4 cups of butternut squash, seeded and cut into 1 inch chunks
1 large onion, diced
1 tablespoon of non-dairy butter (Recommended: Earth Balance)
3 cloves of garlic, sliced
1 1/2 teaspoons of cinnamon
1 teaspoon of ground ginger
1/4 teaspoon of ground cloves
1/8 teaspoon of cayenne pepper
3 cups of vegetable broth
1 pinch of sea salt
2 teaspoons of ground pepper
1 cup of soy creamer or soy milk
Directions:
Heat oil over medium-high heat in a large, deep saute pan until shimmering.
Add butternut squash and onion - saute until squash starts to turn golden brown (approximately 6-7 minutes).
Reduce heat to low and add butter and garlic - continue cooking for about 10 minutes.
Add cinnamon, ginger, cloves, and cayenne pepper - continue to saute until fragrant (approximately 30 seconds to 1 minute longer).
Add broth and bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until squash is tender (approximately 10 minutes).
Before returning to the pan, use an immersion blender or traditional blender to puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid).
Return to pan. Taste, and add sea salt and pepper (to taste).
Stir in soy creamer or soy milk. Heat through and serve.
YIELD: 4 servings
Ingredients:
2 tablespoons of coconut oil
4 cups of butternut squash, seeded and cut into 1 inch chunks
1 large onion, diced
1 tablespoon of non-dairy butter (Recommended: Earth Balance)
3 cloves of garlic, sliced
1 1/2 teaspoons of cinnamon
1 teaspoon of ground ginger
1/4 teaspoon of ground cloves
1/8 teaspoon of cayenne pepper
3 cups of vegetable broth
1 pinch of sea salt
2 teaspoons of ground pepper
1 cup of soy creamer or soy milk
Directions:
Heat oil over medium-high heat in a large, deep saute pan until shimmering.
Add butternut squash and onion - saute until squash starts to turn golden brown (approximately 6-7 minutes).
Reduce heat to low and add butter and garlic - continue cooking for about 10 minutes.
Add cinnamon, ginger, cloves, and cayenne pepper - continue to saute until fragrant (approximately 30 seconds to 1 minute longer).
Add broth and bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until squash is tender (approximately 10 minutes).
Before returning to the pan, use an immersion blender or traditional blender to puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid).
Return to pan. Taste, and add sea salt and pepper (to taste).
Stir in soy creamer or soy milk. Heat through and serve.
YIELD: 4 servings