Butternut Squash Soup (vegan)
From the kitchen of Lisa Murray, former Harris Center Outreach Manager
“This recipe originally came from my mother’s kitchen, which I adapted a bit for a vegan diet. Sometimes I like to add a cup or so of cooked wild rice to the soup after it’s been blended, just for a little added texture. Another twist is to add a teaspoon of curry powder to the soup while it’s cooking for an Indian flair.”
Ingredients
- 1 medium onion, sliced thin
- 2 garlic cloves, minced
- 1 teaspoon paprika
- 1 butternut squash, peeled, seeded, cubed
- 2 medium potatoes, cubed (skin on or off; skin is a good source of fiber)
- 2 apples, peeled, cored, diced
- 2 cups water or vegetable broth
- ½ cup raw cashews
- ½ cup water
- Cooking sherry, optional
- Cinnamon, optional
Directions
- In a medium-sized pot, sauté onion, garlic, and paprika in a little olive oil until onion is glossy.
- Add squash and potatoes and sauté an additional 3 to 5 minutes.
- Add 2 cups water or broth, and bring to a boil.
- Lower heat, cover pot, and simmer on low for about 30 minutes, stirring occasionally.
- Add apples and simmer 10 more minutes; then remove from heat.
- Cream the raw cashews with ½ cup water in Vitamix or blender until mixture is a smooth, creamy consistency. (I use a Vitamix, and this takes less than a minute.)
- Add soup to cashew cream a few spoonfuls at a time until everything is fully blended; soup will be thick and creamy.
- Season with salt and pepper, to taste.
- Ladle soup into individual bowls, and top each with one tablespoon of cooking sherry and a sprinkle of cinnamon, if desired.
This recipe serves 4. If you want to make a light meal around this soup, serve it with a mixed green salad and your favorite bread.
