Once the leaves begin to turn red and the wind gets chilly, I want nothing more than to make a big pot of soup for supper. There’s something so comforting, simple, and homey about a steaming bowl of soup. This recipe for Vegan Butternut Squash Soup is sure to please everyone–even those who think that “vegan” is a dirty word!
This soup can easily be doubled, and it reheats very well. In fact, I tend to prefer it warmed up the next day. It thickens a bit, and the flavors have a chance to settle.
I have adapted the recipe from The Culinary Institute of America’s Book of Soups.
Crowd-Pleasing Vegan Butternut Squash Soup
1/2 tablespoon butter
1 onion, diced
1 carrot, diced
1 medium butternut squash, diced
1/4 cup honey
1/4 tsp ground cinnamon
Salt, to taste
Cayenne pepper (optional)
Red pepper flakes (optional)
- Melt the butter in a large pot over medium heat. Add the onion and cook until tender (5 minutes).
- Add the squash and carrot. Just barely cover with water. Simmer, uncovered, until vegetables are fork-tender. 30-35 minutes.
- Stir in the honey and cinnamon. Simmer for 2-3 more minutes.
- Remove from heat. Puree until smooth.
- Return to heat and bring to a simmer. Season with salt and cayenne pepper/ red pepper flakes if desired.
Serves 6 people
The recipe is also fairly flexible. You can reduce the amount of honey and cinnamon if you don’t care for a slightly sweet soup. You can add (or leave out) the cayenne pepper and red pepper flakes for your preferred heat level. The recipe also tastes great with shallots or leeks instead of onions. You can also use a potato masher instead of a blender if you prefer a thicker soup.
Add a salad and some bread (Check out this fantastically simple recipe for Beer Bread from Frugally Blonde!), and you have yourself a filling, healthy, vegan meal that is sure to please.
What are your favorite fall soups?
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