This soup is so simple that you don’t really need a recipe, but just in case, I am posting it. I gave it to my neighbor, whose husband just had surgery and she said it was delicious.
Utensils: soup pot, blender, measuring cup
Prep. Time: 5 minutes
Cooking Time: 20 minutes
Categories: Vegan, No Sugar Added (NSA), GF
one 20 oz. pkg. of cut, peeled and cubed butternut squash
2-3 cups vegetarian soup stock or water
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ginger
sliced almonds, optional
1. Rinse squash and place in a large pot with stock or water to cover. Bring to a boil and then simmer about 15-20 minutes or until squash can be pierced with a fork.
2. Place squash and spices in blender or food processor and add one cup of cooking liquid. Puree until smooth, adding more liquid if needed, depending on how thick you like your soup.
3. Reheat and serve with a sprinkle of sliced almonds, if using.
Yield: About 3 cups. If refrigerated, it may thicken, so the next day you may need to add a little liquid.
1. Add an organic cored and peeled apple, sliced into the pot with the squash.
2. Add one organic sweet potato, peeled, sliced and cubed to the squash.
3. For a savory soup, use salt & pepper and add chopped onions and garlic.
4. For curried squash soup, add powdered ginger, coriander, cumin, turmeric and mustard.
5. Use coconut or almond milk for some of the liquid when pureeing.
6. Add cooked brown rice or other whole grain.
Note: If you try # 2 or #6, you may have to add more liquid to the thicker soup.
P.S. This might be a good soup for Thanksgiving because it can be made ahead of time.