Meatless Monday: (Vegan) Squashy Soup

Squashy Soup, For the Love of Food

I finally cooked something for real!!

It took awhile.  My baby is almost 3 months old.  But I finally cooked a real, new recipe from scratch.  The butternut squash had only been sitting on my counter for 3-4 months.  Thank goodness squash last forever!

That aging squash was the inspiration for this recipe.  That and the cans of pumpkin puree taking up lots of space in the pantry.  I’ve been on a “tidying” spree lately, thanks to the book The Life-Changing Magic of Tidying Up.  The book made the New York Times bestseller list and somehow caught my eye.  My closet thanks author Marie Kondo for her guidance.  Hopefully the rest of the house will, too. (Eventually).

Back to the dusty squash.  After giving it a good wash, I roasted it off in the oven, filling the house with an amazing, caramelizing smell.  I then proceeded to pull ingredients from the fridge, pantry, and spice cupboard to come up with this tasty little ditty!  I wanted to include lots of different produce for some vitamin variety and use spices believed to be good for promoting health and reducing inflammation like turmeric.

carrots, apples, pot, for the love of food, marianhd.comsquash, pumpkin, apple, carrot pureeSquashy soup, butternut, pumpkin

Squashy Soup

Ingredients

  • 1 butternut squash
  • 1 tbsp butter (or olive oil to keep it vegan)
  • 1 apple
  • 2 carrots
  • 1 tsp turmeric
  • 1 tsp curry powder
  • 1 tsp powdered ginger
  • 1 1/2 tsp powdered garlic
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/8 tsp crushed red pepper flakes (adjust to your heat preference)
  • 1 can pumpkin puree
  • 1 quart vegetable broth
  • 1 1/2 cups water
  • 2/3 cup red lentils
  • 1/4 – 1/2 cup almond milk (optional)

Instructions

1. Roast the butternut squash in a 400 degree oven for 45 minutes.  Allow it to cool while you start the rest of the soup.

2. Dice the apple and carrots.  Melt the butter in a large stock pot and then add the apple and carrots.  Allow them to cook for 8-10 minutes, until starting to soften.

3. Add the turmeric, curry powder, ginger, garlic, salt, pepper, and red pepper.  Stir to coat and cook for 2 more minutes.

4. Add the pumpkin puree, scooped out roasted squash, broth, water, and lentils.  Bring the mixture to a boil, reduce heat and simmer for 25 minutes.

5. Puree the soup in a blender or food processor in small batches. Transfer back into a large pot.  Add almond milk (or sub whatever kind of milk you like) to thin the soup to your preferred consistency.  The soup is delicious served with some fresh bread and butter.

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