Velvety Butternut Squash Soup
Prep. Time
20 minutes
Cook Time
1 hour
Servings
4-6 bowls
Difficulty
Challenging
Gluten-Free, Soy-Free, dairy-free, egg-free, Nut-Free
This hearty and comforting soup is a perfect balance of sweet and savory flavors, with a rich coconut base that ties everything together. It is packed with vegetables, each one plays a vital role in creating the deep, rich flavors that make this recipe so special, and everything blends into a smooth velvety texture. Personally, I love bringing out their natural sweetness, so I lean toward a sweeter flavor profile, but feel free to adjust it to suit your taste.
Ingredients
1 yellow onion
2 celery stalks
1 garlic clove, minced
1/2 large butternut squash, peeled
1 sweet potato, peeled (can be replaced with more butternut squash)
3 medium carrots, peeled
1/2 tsp ginger (spice or fresh)
1 can of coconut milk
1 tbsp salt
1 tbsp granulated sugar
Instructions
Heat up a medium pot (3qt) with a thick base, and add 2 tbsps of vegetable oil.
Chop the onion, and add it to the pot. Saute on medium heat for about 10 minutes.
Chop the celery, cut the butternut squash and sweet potato to 6-8 pieces and cut the carrots to 1 inch rings and add them all to the pot. Stir them all for a minute.
Add ginger, salt, pepper and maple syrup, and mix.
Add the minced garlic and stir for 30 seconds.
Add coconut milk and bring to boil. Reduce the heat to low and cook for 45 minutes or until the vegetables are soft.
Turn the stove off and let the soup cool down.
With a blender stick, mash the vegetables until the texture is smooth and consistent.
Serve with a scoop of vegan sour cream added to the middle. Enjoy!
Notes
If you prefer a thinner texture you can always add water and fix the taste with added spices.
For a lighter result, use lite coconut milk, or alternatively, if you prefer a 'heavier' and creamier result, go with the coconut cream.
The Latest Bite
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!