Friday, March 12, 2010


I've been making a version of this Butternut Squash soup for several years. There are only a few ingredients so putting it together is a cinch. You can roast the vegetables like I did here, but I think it might be easier to do it all in the pot so that's what I recommend. Chop a good sized yellow onion and saute it in a bit of olive oil in a good sized soup pot. Add a teaspoon of curry powder and some salt. Peel and cube a 2-3 lb butternut squash and 2-3 apples (grannysmith or macintosh are good) and throw them all in the pot with 2-3 cups of water or stock. Put on the lid and bring it to a simmer for a good 15+ minutes until the apple and squash are very soft. You can blend the soup with an immersion blender, a traditional blender, a food processor or a food mill. No matter what, you'll probably need more water or stock. You can also add a little apple juice at the end if needed.

In the past I've served it with a bit of yogurt or creme fraiche, but this time we went all out with the condiments. Toasted coconut, cashews and sliced banana were all fantastic. A little spoonful of yogurt would probably still have gone on top if we had had any. Becuase this soup is vegan, it freezes very nicely.

1 comment:

The Heated said...

Wait a damn minute. I ate vegan soup?