vegan butternut squash soup
Vegan Butternut Squash Soup
If you are bored of eating the same kind of soups, then you may want to use butternut squash to make a delicious soup. There are interesting vegan butternut squash soup recipes, which vegans can use to make delicious soup...
- 2 small butternut squash, de-skinned, seeded and chopped
- 1 onion diced
- 4 carrots sliced
- 3 stalks celery, diced,
- 5 cups vegetable broth
- ½ cup soy milk
- 2 tbsp fresh chopped sage
- 4 cloves minced garlic
- 2 tbsp olive oil
- Salt and pepper as per taste
- Sauté onion and garlic in a soup pot, till the onion is soft, but not brown.
- When the onion is done after about 3 to 5 minutes, add carrots and celery to the onion and cook the mixture further for 3 to 5 minutes.
- Stir in the butternut squash pieces to the mixture and stir well, so that the squash pieces are well coated.
- Then add sage and stir well again.
- Vegetable broth should now be added to the pot.
- Bring the mixture to a boil over low heat temperature. Let the mixture cook for 20 to 25 minutes, till the squash pieces are soft.
- Remove the pot from the heat and use a masher to mash the squash pieces, till they are soft.
- At last add soy milk, salt and pepper to the soup, stir well and serve the butternut squash soup warm.
- 1 small butternut squash de-skinned, seeded and chopped
- 1 cube vegan bouillon dissolved in water
- ½ small onion, chopped
- 1 stalk green onion, chopped
- 1-2 pieces baked tofu, cut into pieces
- 3½ tbsp silken tofu
- 1 carrot sliced
- ½" minced fresh ginger
- ½ tsp dried marjoram
- 1/8 tsp cayenne pepper
- 1 tsp olive oil
- 2 cups hot water
- Sauté onions in olive oil, till they are translucent.
- Add squash and sauté for 30 seconds and then add sliced carrots and sauté for 30 seconds.
- Add ginger and spices to the pot and stir well.
- Add water to the pot and let the mixture come to a boil and then reduce the heat and let the squash cook for 18 to 20 minutes till squash is soft.
- Remove from heat and mash squash till soft.
- Then add silken tofu and mash again.
- Garnish with green onions and baked tofu and serve immediately.
- 1 medium butternut squash, peeled, de-seeded and cubed
- 2 carrots chopped
- 1 onion chopped
- 2 cups coconut milk
- 2 cups vegetable broth
- 2 tbsp olive oil
- Salt and freshly ground pepper as per taste
- In a sauce pot, heat olive oil and add chopped onions and sauté them, till translucent.
- Add carrots and sauté for about a minute.
- Then add butternut squash and let it cook for a couple of minutes.
- Add vegetable broth, cover the pot and let it come to a boil, reduce the heat and let it simmer for 15 to 18 minutes.
- Remove from heat and smash the ingredients with a potato masher.
- Add coconut milk, salt and pepper and serve immediately.