Friday, September 20, 2019

Garlicky Butternut Squash Soup - vegan and gluten-free

Garlicky Butternut Squash Soup

I think that most people I have met who have Fall birthdays also claim that Fall is their favourite season-- I know that is true for me: autumn leaves, crisp fragrances, rosy cheeks... AND a chance to start making soup on a regular basis!  I love soup.  It works sometimes in the summer, but mostly is just a little hot during hot weather.  But soup is a perfect start to a meal... or the whole enchalada... in the Fall!

I am making this soup as I type this.  The aroma is wonderful and I expect that the roasted garlic will  provide a really intense flavour.

INGREDIENTS:

1 garlic bulb (or crown-- the whole garlic mother)

1 tsp. olive oil

1 medium 3 pound butternut squash, peeled and cubed

1 medium large potato, peeled and cubed

1 large onion, chopped

2 tablespoons Coconut Oil

3 + cups filtered water

2 cups vegetable broth

1 tsp. smoked paprika

1/2 tsp. chipotle pepper

1/2 tsp. sea salt

crumbled vegan cheese as a garnish



METHOD: 

1. Preheat the oven to 450 degrees F./230 degrees Celsius.  I chose to use a small convection oven on my counter top.  Peel off the papery skin of the garlic bulb but do not peel or separate the cloves.  Cut the top off the bulb and brush with oil.  Wrap well in foil with shiny side inwards and put in oven for 30-35 minutes until softened.  Cool.

2. Melt the coconut oil and put the squash, potato and onion cubes into a large pot, such as a dutch oven (if using the oven-top method).  I used my Instant Pot.  Sauté the vegetables until they are fragrant and crispy-tender, stirring often to prevent burning.

3. Bring the vegetables to a boil.  Reduce the heat; cover and simmer until the vegetables are tender (about 20 to 25 minutes).  Cool slightly,

4. In a food processor process the soup in batches until smooth.  Return the soup to the pan and warm through.  Ladle into bowls and top with crumbled vegan cheese.

This soup is a version of another recipe that I knew would be easy to vegan-ize.  You can see the recipe here.
Butternut Squash