Thursday, September 20, 2012

Butternut Squash Soup

I've made this both vegan and non-vegan, with equally delicious results.  So, pick your dairy (or non-dairy) poison and dig in!

Butternut Squash Soup

Peel one medium-large butternut squash and dice it into 1 inch pieces.  Toss them with 2tbsp olive oil and roast them at 400 degrees for an hour.

Place the cooked squash in a crock pot on low with 2 cups vegetable stock.  Mash the squash well, then add 1 1/2 tsp freshly grated nutmeg and 1 stick of cinnamon, and stir.  Cook for 2 hours over low heat, stirring every 30-45 minutes.

Puree the finished soup with 1 cup light cream (or 1 cup nut milk for a vegan alternative; I prefer unsweetened coconut milk for its thickness). 

Serve immediately or freeze.  If freezing, defrost overnight in the fridge, then mix with 1/2 cup light cream/milk/nutmilk before heating.


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