Butternut Squash Soup
 
Prep time
Cook/Dehydrate time
Total time
 
Warming and flavorful soup with added beans for a hearty vegan meal with salad.
Author:
Recipe type: Soup
Cuisine: Vegan
Serves: 6-8 servings
Ingredients
  • 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
Instructions
  1. Saute´ the onion and pepper over medium heat until onions are translucent
  2. Add the garlic and ginger and sauté for another minute.
  3. Add the salt and five spice and stir to distribute
  4. Add the squash and the apples and stir.
  5. Add the stock or water.
  6. Bring to a boil
  7. Cover and cook at a medium temperature until the squash is tender.
  8. 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.
  9. Add the beans, almond milk and black pepper and stir
  10. Taste and add more salt or pepper as needed
  11. Cook over low heat until heated through
Recipe by Food For The Soul at https://foodforthesoul.me/butternut-squash-soup/