Saturday, March 11, 2017

Erin's Squash Soup

Soup and bread

2014 Squash Harvest

Vegan Squash Soup Recipe

Cut in half, de-seed and roast in roast pan in 1/2 inch to 1 inch of water about 40 minutes:


  • 1 Buttercup Squash – you can substitute Butternut, but it won't be as good. Trust me on this.

Saute until soft about 10 minutes:

  • 1 Onion, Chopped
  • 1 Granny Smith Apple, peeled, cored and chopped
  • 2 Tbsp Butter – the good kind
  • ¼ Tsp Nutmeg
  • ¼ Tsp Cinnamon
  • ¼ Tsp Salt
  • ¼ Tsp Pepper

Add to onion mixture:

  • Cooked Squash
  • 1 Box Vegetable Broth

Cook about 10 minutes until flavors meld. Cool and puree in food processor or blender. Add back to pot and add 1 cup of water; simmer 15 minutes. Remove from heat.


Slowly stir in:

  • 2 cups cashew milk

Squash soup from homegrown buttercup squash

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.