Roasted Butternut Squash Soup
Vegan cooking is so delicious. I know there are people who say "oh no I need my meat". But it is a nice change, and it gives the digestive system a break from breaking down all those tough proteins. I recently made a Roasted Butternut Squash Soup. I was floored by how delicious it was. I will post the recepe below. Courtesy of Melissa Costello of http://www.karmachow.com/ fame.
1 Large Butternut Squash, roasted (this can be done day before;see below)
2 Tablespoons Extra Virgin Olive Oil
1 Large Shallot,Finely Diced
1/2 Swet Onion, Diced
2 Stalks of Celery, Diced
5 Carrots, Peeled and Chopped
1 Teaspoon Cumin Powder
1 Large Garnet Yam, Peeled and Cubed
4 Cups Vegetable Broth
1 Can (15 oz) Coconut Milk
Dash of Cinnamon and or/Nutmeg or Garam Masala (Indian Spice Blend)
Dash of Ground Gloves
Sea Salt and Ground Black Pepper
1 Tablespoon Maple Syrup or Agave Syrup (Optional)
Pumpkin Seeds, Toasted Pecans or Walnuts, Fresh Herbs, or Sliced Pears (For Garnish)
To prepare the squash; Heat the oven to 350 F. Cut the squash in half lentghwise. Line the baking sheet or dish with parchment paper and caot it with cooking spray. Place the sqaush cut side down on the parchment and poke holes in squash with sharp knife or fork, then spreay the squash with cooking spray. Bake for 45 minutes, or until the squash can be easily pierced with a fork. Take it out of the oven and let it cool. ( I found at my local whole foods butternut squash that was already seeded and peeled. You can use this too)
To prepare the soup; In a large pot over medium heat, heat the oil. Add the shallot, onion, and celery and saute' for about 5 minutes, or until they're soft and translucent. Add the carrots and cook for about 3 minutes longer. Add the cumin and stir to release the flavor. Add the yam and broth. Cover the pot anf bring the soup to a boil. Turn down the heat and simmer until the vegetables are tender, about 20 minutes.
Meanwhile, remove and discard the seeds from the squash. Scoop out the flesh and put it into a bowl. Discard the skin. Add the squash to the pot and cook for a couple of minutes. Add the coconut milk and stir well to combine. Reduce heat to low, and DO NOT bring the soup to a boil once you add the coconut milk, as the milk will curdle.
In bathces, ladle the mixture into a blender and pureee until very smooth, or use a hand blender. Pour the pureed soup back into the pot. Add the cinnamon, nutmeg, or garam masala. Add the cloves, salt and pepper to taste, and syrup (if using). The soup will be very thinck. If you want a thinner soup, add a little water.
To serve, top the soup with pumpkin seeds, toasted pecans or walnuts, fresh herbs or sliced pears.
Enjoy and thanks again to Melissa Costello!
Vegan cooking is so delicious. I know there are people who say "oh no I need my meat". But it is a nice change, and it gives the digestive system a break from breaking down all those tough proteins. I recently made a Roasted Butternut Squash Soup. I was floored by how delicious it was. I will post the recepe below. Courtesy of Melissa Costello of http://www.karmachow.com/ fame.
2 Tablespoons Extra Virgin Olive Oil
1 Large Shallot,Finely Diced
1/2 Swet Onion, Diced
2 Stalks of Celery, Diced
5 Carrots, Peeled and Chopped
1 Teaspoon Cumin Powder
1 Large Garnet Yam, Peeled and Cubed
4 Cups Vegetable Broth
1 Can (15 oz) Coconut Milk
Dash of Cinnamon and or/Nutmeg or Garam Masala (Indian Spice Blend)
Dash of Ground Gloves
Sea Salt and Ground Black Pepper
1 Tablespoon Maple Syrup or Agave Syrup (Optional)
Pumpkin Seeds, Toasted Pecans or Walnuts, Fresh Herbs, or Sliced Pears (For Garnish)
To prepare the squash; Heat the oven to 350 F. Cut the squash in half lentghwise. Line the baking sheet or dish with parchment paper and caot it with cooking spray. Place the sqaush cut side down on the parchment and poke holes in squash with sharp knife or fork, then spreay the squash with cooking spray. Bake for 45 minutes, or until the squash can be easily pierced with a fork. Take it out of the oven and let it cool. ( I found at my local whole foods butternut squash that was already seeded and peeled. You can use this too)
To prepare the soup; In a large pot over medium heat, heat the oil. Add the shallot, onion, and celery and saute' for about 5 minutes, or until they're soft and translucent. Add the carrots and cook for about 3 minutes longer. Add the cumin and stir to release the flavor. Add the yam and broth. Cover the pot anf bring the soup to a boil. Turn down the heat and simmer until the vegetables are tender, about 20 minutes.
Meanwhile, remove and discard the seeds from the squash. Scoop out the flesh and put it into a bowl. Discard the skin. Add the squash to the pot and cook for a couple of minutes. Add the coconut milk and stir well to combine. Reduce heat to low, and DO NOT bring the soup to a boil once you add the coconut milk, as the milk will curdle.
In bathces, ladle the mixture into a blender and pureee until very smooth, or use a hand blender. Pour the pureed soup back into the pot. Add the cinnamon, nutmeg, or garam masala. Add the cloves, salt and pepper to taste, and syrup (if using). The soup will be very thinck. If you want a thinner soup, add a little water.
To serve, top the soup with pumpkin seeds, toasted pecans or walnuts, fresh herbs or sliced pears.
Enjoy and thanks again to Melissa Costello!
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