Thursday, October 6, 2011

Creamy Vegan Butternut Squash Soup

 

Big Sigh.  
Tuesday was a tough day!  My sister moved to New York (sniff, sniff) and our dear friends moved to Connecticut (sniff, sniff).  It’s hard to say good-bye but with modern technology, it’s so easy to stay connected.  I’ll have to get set up with that Skype thingy that all the youngens’ are talking about (did I just say youngens’?)
  
Good newsit’s finally fall here in Northern California.  So glad for that.  But the good-byes and the rain made for a gloomy mood.  Nothing a yummy bowl of soup can’t fix, right.  If only.  I’ve been perfecting this soup for several years now and I have to say, it’s divine. 

Ingredients:
-1 large butternut squash, cut length-wise and baked on 400 until tender (60 – 75 minutes) 
-1 yellow onion, chopped     
-2 teaspoons garlic granules 
-2 large carrots, chopped (about 2 cups)
-1/2 can full fat coconut milk (use this coconut milk if SCD, as it’s free of gum)
-2 or 3 tablespoons of oil (I use walnut)
-3/4 teaspoon salt (add more to taste)
-5 cups filtered water (or broth of choice) + additional water/broth to top off 

How To:
This cooking system is designed to maintain the integrity of the squash and allow a melding, not melting of flavors.

1.  To large pot add oil, onions, salt and saute for about 5 minutes
2.  Add chopped carrots, garlic granules, and saute for 1 minute 
3.  Add 5 cups water (or broth) and bring to a boil
4.  Turn down heat and simmer carrots for 10 minutes
5.  Add the baked butternut squash and coconut milk
6.  Add additional water to pot if needed (just make sure your  ingredients are adequately covered to boil)
7.  Bring to a boil then turn down to a rapid simmer for 20 minutes
8.  Turn off heat and let soup sit, covered, for 10 minutes 
9.  Blend soup with immersion blender until creamy

Notes:
*I use water, but I’m sure broth would also be great
*To bake squash, cut lengthwise and remove seeds.  Place face down (flesh side down) in a shallow glass baking dish with a little water and bake for 60 to 75 minutes or until tender.  
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Posted by Amber at

Labels: fall cuisine, GAPS, main dish, Paleo, SCD, soups, vegan, vegetarian.

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