Butternut Squash Soup

I love soups! Now that we are moving into December and the temperature is cooling down even more, soups are the perfect meal to warm you up. One of my favorites has always been butternut squash soup. Its heavier than a broth, its healthy because its literally pureed squash, and its simply super tasty and delicious!

From my experience there are different ways this soup can be made. Some include sweeter ingredients to compliment the butternut squash and others add a more savory twist. Being hispanic means cilantro and onions are essential ingredients to almost every dish. Therefore, my version is savory the way my mom always made it growing up. Funny enough, the contrast of flavors create this soup that I never get tired of and can drink bowl after bowl of on any given day!

 

Ingredients:          4 SERVINGS

 

 

Directions:

  1. Peel butternut squash and cut in half (vertically), and scoop seeds out
  2. Cut into large cubes
  3. Cut roots off long onions and then cut ends in half (vertically)
  4. Let olive oil heat in large soup pot for a minute over medium heat
  5. Add garlic and onions and allow those to sauté for another minute
  6. Add butternut squash, water, vegetable bouillon cubes, cilantro, and salt
  7. Cook for 30 minutes or until squash is soft and easy to cut through
  8. Remove cilantro and onions from pot
  9. Drain butternut squash, but save broth to add later
  10. Place squash and 2-3 ladles of vegetable broth into a high-power, heat resistant blender such as a Vitamix
  11. Blend until it is the creamy soup consistency you desire
  12. If necessary, add more broth and/or salt and blend again until perfect for your taste

 

 

Butternut Squash Soup 5 (1 of 1)Butternut Squash Soup 3 (1 of 1)

Most recipes or restaurants add a dash of pepper and some cream to this soup. Instead, I used a bit of Kite Hill almond milk yogurt for the same bitter yet creamy flavor. I also like to sprinkle shoestring potato chips a top for the crunchy texture and contrasting taste. This is a great recipe to transition from fall into the chillier month of December. I hope you all enjoy!

Butternut Squash Soup 1 (1 of 1)

Published by

veganturnedon

Hello internet world! My name is Jess and I welcome you to my experimental, hopefully long-lasting and successful vegan food blog! Eleven months ago (September 2016), I made the decision to discontinue my carnivorous ways and change to a mostly plant-based diet. As a month or so past, I figured why not try this whole "vegan" thing and completely cut out not only flesh, but dairy, eggs, and any other animal bi-products from my diet and lifestyle. I am now coming up on a year since my journey began and I feel better than ever! This lifestyle choice is extremely beneficial for so many reasons including personal health, the environment and of course loving instead of eating and mistreating our fellow earthlings. Prior to making my positively life-changing decision I had always had the thought of doing it in the back of my mind. Coming from a Hispanic family and culture where multiple forms of meat are crucial to every meal, I never thought I could actually really commit to it long-term. Once I dove in to this challenge I realized it really wasn't even a massive challenge and every day after a delicious meal I thought to myself, "Hey this isn't bad at all!" The purpose of this blog is to highlight the abundance of vegan-friendly products that are out there and how I included them in my every day, easy to make meals during my transition and even now. I've always been a food lover and am eager to indulge in tasteful meals, snacks and desserts. So whether you are vegan already, interested in becoming one but don't know where to start, or you are just curious to experience the awesomeness of vegan foods, TURN ON your vegan self and check out these amazing options that are just waiting to be made by YOU!

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