I love butternut squash soup. I made this recipe several times last month, and served it to my family when I went home to Chicago over the winter holiday. Everybody loved it. This version adds some beans for a hearty meal. Serve with a large salad and you are set! I adapted a recipe in the book Veganomicon.
I also made it using a squash called Butterkin which tastes like butternut but doesn’t have the long neck. It is in the picture above. Peeling the squash is the hardest part of this recipe. Cut the squash in half lengthwise and scoop the seeds out. Then cut it into smaller pieces. Use a vegetable peeler to remove the skin.
- 2 TBL oil (I used sunflower oil)
- 1 large yellow onion chopped
- 1 red bell pepper chopped
- 2 inch piece of ginger, peeled and chopped fine
- 4 cloves of garlic
- 1 tsp salt
- ½ tsp Chinese five-spice
- 1 medium butternut squash, peeled, seeded and cut into chunks
- 2 apples, seeded and cut into chunks
- 4 cups water or vegetable stock
- 1-2 cups cooked (or canned) beans. (I used cannellini beans)
- 1 cup almond or other nut/seed milk
- ½ tsp black pepper
- Saute´ the onion and pepper over medium heat until onions are translucent
- Add the garlic and ginger and sauté for another minute.
- Add the salt and five spice and stir to distribute
- Add the squash and the apples and stir.
- Add the stock or water.
- Bring to a boil
- Cover and cook at a medium temperature until the squash is tender.
- Puree the soup in your blender or with an immersion blender. If you are using the blender, avoid over filling the blender jar and just pulse it very briefly so that it doesn't burst out the top. You may need to do it in batches. You can go until it is very smooth or leave some small pieces.
- Add the beans, almond milk and black pepper and stir
- Taste and add more salt or pepper as needed
- Cook over low heat until heated through
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